Roasted Kabocha Tots
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
Kabocha squash is lightly coated with coconut oil and sea salt and roasted to perfection. The squash pieces taste awesome dipped in ketchup just like tater tots.
  • 1 kabocha squash
  • 1 tablespoon coconut oil (optional)
  • sea salt (optional)
  1. Preheat oven to 400°F.
  2. Wash the outside of the squash with warm water.
  3. Cut the squash in half and scoop out all the seeds. You can peel the outer skin of the squash but don't need to - it softens right up when cooked and it's perfectly fine to eat.
  4. Cut the squash into 1-inch chunks.
  5. Toss the squash with oil (if using), sprinkle with sea salt and spread on a roasting pan.
  6. Roast the squash for 15 minutes, remove from oven to toss, then roast for another 10-15 minutes, or until tender with a few brown spots.
Recipe by Eating Bird Food at