Truffle Roasted Kabocha Squash

"Roasted squash drizzled in buttery truffle oil for a simple weeknight vegetable side rich in nutrients and good carbohydrates. Garnish with a sprinkle of parmesan shavings if you can tolerate dairy!"
 
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photo by Paleo Magazine photo by Paleo Magazine
photo by Paleo Magazine
Ready In:
55mins
Ingredients:
8
Serves:
2-4
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ingredients

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directions

  • Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
  • Carefully slice squash into quarters, then slice again creating 1-inch wide squash slices. Remove insides and seeds.
  • Place on baking sheet and brush all sides with olive oil and crushed garlic. Sprinkle generously with sea salt and pepper.
  • Roast for 20 minutes, rotate and continue roasting for an additional 20 minutes.
  • Shave parmesan over hot squash as it comes out of the oven. Serve garnished with fresh arugula leaves.

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