Easy Roasted Kombucha Squash
I love roasted squash! Oh so sweet, creamy and delicious.
But sometimes these big, weirdly shaped vegetables can be a bit intimidating. Luckily, it turns out they’re way easier to prepare than they seem! So - here’s my easy 4 step approach;
1. Cut the Kombucha squash in half and take out the seeds with a spoon. Rub the squash with olive oil or coconut oil inside and out.
2. Sprinkle the insides with your favorite fall spices; nutmeg, all spice, cinnamon, ginger etc…
3. Turn the squash so that the inside faces down to seal in the heat.
4. Roast at 375 F for about 40 minutes, or until completely soft and golden. Like so:
Tada!
Now - cut into cubes and serve in a salad or as a side dish. Or fill the “cup” with your favorite whole grains (quinoa or kasha would be so yummy here!) and some sauteed onion and mushrooms.
Totally comforting and satisfying - and Meatless Monday approved!
