Black peppered coconut squash
I found an orange kaboha squash at the farmers market a little while ago. Those of you who have been following me for a while probably knows my big obsession over kabocha squash – or Chinese pumpkin as it’s also called! The orange one is a little lighter in the texture and reminds me of a butternut squash.
I oven roasted it in big chunks in lots of cold pressed coconut oil, himalayan crystal salt and black pepper. Soooo good. Perfect as a carb in a meal or just as a comforting afternoon snack.