Caramelized Kabocha Toast

Caramelized Kabocha Toast

My love for kabocha squash first started on my very first tour to Tokyo with the company. With it’s sweet buttery taste and velvety texture - I simply couldn’t get enough of it (but really). That is until I started to turn orange. Apparently that’s a side effect of consuming high levels of beta-carotene - lesson learned! Regardless my love for this squash is still just as strong. This caramelized preparation makes for an absolutely delicious topping for toast or to put in a breakfast bowl. Enjoy (in moderation)! 

Ingredients:
Half a medium kabocha squash
2 tbs coconut oil
2 tsp maple syrup
3 tsp coconut sugar
¼ tsp cinnamon
¼  tsp salt 

Method:
1) Preheat oven to 400 degrees F
2) Cut the squash in half, scoop out the seeds, carefully remove the skin with a sharp knife, and cut the into roughly 1-1½ inch chunks
3) Line a baking pan with parchment paper
4) Whisk the melted oil and syrup together in a small bowl
5) Place the squash pieces on the pan, drizzle with oil mixture just enough until coated and toss until squash is evenly covered
Sprinkle with coconut sugar, salt, and cinnamon
6) Bake for around 25-30 minutes (depending on how soft and caramelized you want them) 
*At the 20 minute mark, it's best to stir the squash and drizzle with additional oil and sugar if they are looking dry! I also like to bump up the temp. to 425 for the last 10 minutes to give them extra caramelized edges
7) Remove from oven - if putting on toast, let cool to room temp (so it doesn't melt the yogurt/ ricotta) 

For toast - allow toast to cool before spooning ricotta/ coconut yogurt on top, cover with squash pieces, sprinkle with chopped toasted pistachio

**Ideally this recipe tastes best with ricotta but for those avoiding dairy, Anita's small batch coconut yogurt is a great substitute

GF DF V

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