Truffle Roasted Kabocha Squash

Name: Truffle Roasted Kabocha Squash
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 2-4 serving(s)
Ingredients: 1 kabocha squash (also known as Japanese pumpkin squash); 2 tablespoons olive oil; 2 tablespoons truffle oil; 3 large garlic cloves, crushed; 1 teaspoon sea salt; 1/4 teaspoon fresh cracked pepper; 1 cup fresh arugula; 1/4 cup parmesan cheese, shavings (optional)

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Recipe by Paleo Magazine

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!

READY IN: 55mins

SERVES: 2-4

UNITS: US

INGREDIENTS

Nutrition

1

kabocha squash (also known as Japanese pumpkin squash)
2

tablespoons olive oil
2

tablespoons truffle oil
3

large garlic cloves, crushed
1

teaspoon sea salt
¹⁄₄

teaspoon fresh cracked pepper
1

cup fresh arugula
¹⁄₄

cup parmesan cheese, shavings (optional)

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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