Roasted Kabocha Squash


Wow what a week it has been.  I will keep this one as short as possible for you but need to talk a little bit.  First off, I know this isn’t a life changing recipe or overcomplicated but it is all sorts of delicious so just do it.  That being said, Three things I have learned or discovered this week are:


1.  No matter how good your intentions, someone will always find a way to paint a negative picture and try and derail your positive train.  My answer to them, POUND SAND, k thanks end of that story.

2.  Me and my awesome friend Juli from PaleoOMG have talked at length before about ending up in AA (Almond Butter Anonymous) but we both worked through our addiction.  That was until this past saturday while competing where I met Mee from Mee Eat Paleo who has a life changing product called Mee Nut Butter.  See Below.  This woman is amazing and so generous and kind.  She was a fresh reminder as to how amazing this world can be when people care about others and not so much themselves.  But either way, you need to go to her facebook page and tell her you want a jar, or two, or ten cause this stuff is nut butter gold.  Thanks so much Mee.

3.  No matter how hard I thought I was training, I need to train harder.  I took a friends spot at the Next Level Invitational competition in Costa Mesa and tried my best to represent.  I came in top 10 in one of the events and ended up 24th out of 104 in the end of the competition.  Seems good on paper but I am capable of more and will push for more.  Here is a picture of me carrying the yoke which was my best even, I got 9th so not too shabby.  I couldn’t have done as well as I did though without the awesome support from my family at Crossfit Inland Valley with their cheers, screams, and hugs before, during and after each event.  All in all it was an amazing weekend with amazing people and I found out that I am way more capable than I give myself credit for.  Time to fix that.  Now enjoy the recipe.  :)
Roasted Kabocha Squash
Prep time
Cook time
Total time
Serves: 4
  • 1 kabocha squash
  • 2-3 tbsp of the oil of your choice
  • sea salt
  • black pepper
  • cinnamon, optional
  1. Wash your squash under cold water and pat dry
  2. Preheat oven to 400 Degrees F
  3. Cut the top and bottom off of your squash so you have a flat surface to work with
  4. Cut your squash in half and remove the seeds
  5. Slice your squash into equal size wedges and place in a mixing bowl
  6. Toss with the oil of your choice with the salt and pepper
  7. Place in a single layer on your baking sheet
  8. Bake for 30 minutes flipping halfway through
  9. Remove from the oven, let cool, and sprinkle with cinnamon if you would like
  10. Enjoy
This squash can be eaten with the skin on like I enjoy it, or you can peel it after washing it and follow the same instructions

   ****Disclosure: If you purchase any of the products linked in this post or products through the links on the right side of my page, I receive a small percentage from the respected affiliate programs****

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  1. I have to admit, when I first read the name of this, I read it as “Roasted KOBIASHI Squash”!!! Guess I know what movie I’m gonna be watching tonight! “The Usual Suspects”!!!! lol!!!

  2. I dont add anything on mine and simply bake it until done at 400 F but yours with the oil added looks so amazing :)

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