Roasted Kabocha Tots

This is my favorite squash by far. Super sweet and packed with Vitamin A and C. It looks like a pumpkin, but tastes far superior. We only have a few left on the farm so enjoy this one! As an athlete these winter squashes are just what I need to stay full with the right carbs to keep me going.)

1 kabocha squash
1 tablespoon coconut oil (optional)
sea salt (optional)


1.Preheat oven to 400F.
2.Wash the outside of the squash with warm water.
3.Cut the squash in half and scoop out all the seeds. You can peel the outer skin of the squash but don't need to -- it softens right up when cooked and it's perfectly fine to eat.
4.Cut the squash into 1-inch chunks.
5.Toss the squash with oil (if using), sprinkle with sea salt and spread on a roasting pan.
6.Roast the squash for 15 minutes, remove from oven to toss, then roast for another 10-15 minutes, or until tender with a few brown spots.

(Recipe from