-1 Kabocha squash
-4 T. coconut oil, melted
-1 T. curry powder
-1 T. brown sugar
-Salt and pepper, to taste
-Freshly grated Parmigiano
-Fried sage (look online if you have never done this)
Prep and fry sage and set aside.
Next scrub the outside of the Kabocha squash and then with a very sharp knife carefully cut it in half and scoop out the seeds.
Lay the squash halves on their flat side and again with a sharp knife, cut them into wedges.
Place squash on a foil lined baking sheet and drizzle with melted coconut oil, salt, pepper, curry and dust the top with brown sugar.
Roast in oven at 400 ° for a total of 30 minutes. Turn wedges over half way through.
When done, top with freshly grated Parmigiano and fried sage. Enjoy!
Adapted from littleferrarokitchen.com, 12/12