Description
Can’t have potatoes? Why not make these kabocha squash “fries” instead? Never mind the bright orange color – the flavor and the texture is so much like a Russet potato you’ll want to gobble them up!
Ingredients
Scale
- 1 medium kabocha squash
- 2 tablespoons coconut oil, melted
- 1/2 teaspoon salt
- 1 tablespoon dried rosemary
Instructions
- Preheat oven to 400° F and line a baking sheet with parchment paper.
- Cut kabocha squash into small chunks, each with a part of the green skin still attached (any size is fine – but I like them to be about 3 inches long and no more than 2 inches wide).
- Place squash chunks in a large bowl if melted coconut oil, salt, and rosemary. Toss to coat well.
- Spread squash chunks evenly on baking sheet, trying to give each one enough space that it isn’t touching any others.
- Put in oven and bake for 15 minutes.
- Remove from oven and use tongs to flip each piece.
- Return to oven and bake for 15 more minutes.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Vegetable