I agree with Janelle. It's not easy to simply eat kabocha squash in moderation, especially when it's on topping toast and ricotta!
This recipe is featured in our Weekly Meal Planner here!
Caramelized Kabocha Toast
Half a medium kabocha squash
2 tbsp coconut oil (or olive oil)
2 tsp maple syrup
3 tsp coconut sugar
1/4 tsp cinnamon
1/4 tsp salt
Preheat oven to 400 degrees F.
Cut the squash in half, scoop out the seeds, carefully remove the skin with a sharp knife, and cut the into roughly 1-1.5 inch chunks.
Line a baking pan with parchment paper.
Whisk the melted oil and syrup together in a small bowl.
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.
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˚F for the last 10 minutes to give them extra caramelized edges.
Remove from oven - if putting on toast, let cool to room temp (so it doesn't melt the yogurt/ ricotta).
To Make the Toast:
2 slices bread of choice
2 tbsp ricotta or yogurt
1 cup roasted squash pieces
optional garnish: chopped toasted pistachio pieces
Toast bread, then spread ricotta on top. Add roasted squash and garnish with pistachios, if desired.