Roasted Kabocha Squash

Roasted Kabocha Squash Fall Recipe by Kelly LaVeque | The Little Market

Acacia Wood Rectangular Bowl, Ceramic Condiment Bowl – White, White + Black Kitchen Towel – Diamonds

With the change in seasons, we’re ready to try new recipes for everyday dishes and fall entertaining. We’re bringing in fall with our friend and celebrity nutritionist Kelly LeVeque’s Roasted Kabocha Squash! Read below to get the entire recipe.

Roasted Kabocha Squash Fall Recipe by Kelly LaVeque | The Little Market

White + Black Kitchen Towel – Squares

Roasted Kabocha Squash Fall Recipe by Kelly LaVeque | The Little Market Roasted Kabocha Squash Fall Recipe by Kelly LaVeque | The Little Market

INSTRUCTIONS

De-seed the kabocha squash and slice it into quarter-inch thick wedges. 

Toss it with 2 tablespoons of olive oil and about a ½ tablespoon of salt. 

Roast in the oven at 400°F for 20 minutes, flipping halfway through. 

Drizzle with honey-tahini sauce. Serve and enjoy!

Roasted Kabocha Squash Fall Recipe by Kelly LaVeque | The Little Market

Acacia Wood Rectangular Bowl, Ceramic Condiment Bowl – White, White + Black Kitchen Towel – Diamonds

Let us know how you enjoyed this recipe in the comments below, or share a picture with us on Instagram by tagging @thelittlemarket and @bewellbykelly

Explore our entire dining collection and find new ways to set your table this season. 

Check out more of our favorite recipes by Kelly here

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