Roasted Kobocha Squash with Cinnamon and Coconut Butter

The little pumpkin that packs a punch! Kombocha squash is a variety of winter squash that is also known as Japanese pumpkin. Its golden yellow flesh is packed with the antioxidant beta-carotene, which once in the body, is converted to vision-protecting Vitamin A. It is also an excellent source of fiber, low in calories, and high in soul satisfaction.

Kombocha is amazing for stuffing, pureeing, and more, but my absolute favorite way to prepare it is by roasting it. I love to sprinkle it with a little cinnamon, sea salt, coconut butter or oil, and a bit of stevia ( or raw honey if you prefer). It tastes like pumpkin pie! Like all of the flavors of fall. It will warm you heart and soul!



1 Organic Komboch Squash


Coconut Butter or Coconut Oil

Stevia, Raw Honey or Other Sweetener of Choice


Preheat oven to 400 degrees.

Carefully cut the kombocha squash in half, separating top and bottom.

Scoop out the guts! Remove all of the seeds from the center and then brush the flesh with coconut oil, sprinkle with cinnamon and sea salt, and then throw it in the oven for 25-35 minutes or until it is soft when you poke it with a fork.

Remove from oven, cut like a pizza, and enjoy!