Buttery but not fattening Super versatile Absolutely delicious Vegan and gluten-free
Kabocha Squash | Olive Oil Maple Syrup | Tamari Ground Ginger | Sesame Seeds Salt | Black Pepper
Carefully cut the squash in half down the middle. Remove the seeds inside each half. Then slice into 1½ inch slices.
Toss the squash, olive oil, salt, and pepper together, then place the slices on a baking sheet and roast for about 10 minutes at 400°F.
Combine tamari, maple syrup and ginger and brush over the slices. Roast for about 10 minutes or until golden brown.
Drizzle with sesame seeds, serve and enjoy!