Roasted Kabocha Squash Recipe

Preheat the oven to 400°F. Line a baking sheet with parchment paper or a silicone mat. Prepare the kabocha squash. Remove the seeds with a spoon and discard.

Using a sharp knife, cut the kabocha squash into ½-inch thick slices.

Place the kabocha squash slices on the baking sheet and toss with avocado oil. Sprinkle with salt and pepper.

Bake for 30-35 minutes, flipping the kabocha slices halfway through, until tender and a fork easily pierces the flesh of the squash.

While the squash is baking, stir the maple syrup, brown sugar, balsamic vinegar, soy sauce and garlic in a small bowl.

Remove the kabocha squash from the oven and turn to broil. Using a silicone pastry brush, glaze the kabocha squash with the maple syrup mixture and broil for 1-2 minutes.

Flip the kabocha squash and glaze again. Broil for 1-2 minutes.

Garnish with the sesame seeds and enjoy!