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Roasted Kabocha Squash with Sautéed Greens

Roasted Kabocha Squash with Sautéed Greens

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Ingredients
  

  • 1 small-medium kabocha or acorn squash
  • 1 TBs (+2 tsp) coconut oil
  • 1 pinch sea salt
  • 2-3 handfuls greens (spinach, chard, kale, or a mix)
  • 1 squeeze fresh lemon

Instructions
 

  • Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper (I never like to cook with aluminum foil).
  • Scrub the squash and dry it. Cut into half lengthwise, and scrape out the seeds. Smear the 1 Tbs. of coconut oil all over the skin and season with sea salt.
  • Arrange the squash cut side down on the prepared baking sheet. Roast for 30 minutes, or until softened. Remove from oven and cool slightly. Cut into 2-inch pieces.
    Note: you can eat the skin like I do, or you can slice it off!
  • Meanwhile, heat the additional coconut oil in a pan and saute the greens quickly, until gently wilted. Season with a little sea salt and lemon juice.
  • Arrange the squash and greens on a plate and enjoy!
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