Ingredients:
4 ½ cups kabocha squash, peeled, seeded and
cut into 1-inch cubes * (9 Greens)
1 Tbsp olive oil (3 Healthy Fats)
2 Tbsp Walden Farms Maple Walnut Syrup (½ Condiment)
1 tsp cinnamon (2 Condiments)
½ teaspoon salt (2 Condiments)
Directions:
Preheat the oven to 425 degrees. In a medium sized bowl, toss the squash with olive oil, maple syrup, cinnamon and salt.
Arrange squash in a single layer on a baking sheet lined with non-stick foil. Roast for 15 minutes. Flip and roast for 15 minutes longer, until golden and tender.
Makes 3 Servings
Each serving provides
3 Greens, 1 ½ Condiments, and 1 Healthy Fat
* I found Kabocha Squash at Trader Joe's, Whole Foods, Sprouts, local Farmer's Markets and Asian grocery stores. It is also known as a Japanese pumpkin.
If you can't find Kabocha Squash, you can also use delicata or buttercup squash.
* I found Kabocha Squash at Trader Joe's, Whole Foods, Sprouts, local Farmer's Markets and Asian grocery stores. It is also known as a Japanese pumpkin.
If you can't find Kabocha Squash, you can also use delicata or buttercup squash.
