Image of Roasted Kabocha Squash from New York Times Cooking

Roasted Kabocha Squash

from New York Times Cooking

Fall / autumn Dairy-free Winter Gluten-free Vegan Vegetarian

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Ingredients Notes 0

2.000 Pound Kabocha squash (Wiki) Explore
3.000 Tablespoon Coconut oil or vegetable oil (Wiki) Explore
3.000 Tablespoon Maple syrup (Wiki) Explore
Flaky salt (Optional) (Wiki) Explore
Kosher salt and freshly ground black pepper (Wiki) Explore