Kobacha squash tends to show up around the fall and is a great alternative to butternut squash. It's slightly sweeter and roasting brings out that sweetness, along with a touch of smokiness. It's unique flavor doesn't need anything more than a drizzle of oil and sprinkle of salt and pepper.
- 1 medium Kabocha Squash
- 3 tablespoons coconut oil, melted (you can substitute olive oil)
- Coarse Salt