Kabocha Squash Roasted With Thyme & Garlic (Gluten-Free, Vegetarian)

Name: Kabocha Squash Roasted With Thyme & Garlic (Gluten-Free, Vegetarian)
Total time: 40 min
Ingredients: 1/2 kabocha squash (Japanese pumpkin, seeds out, peeled and sliced into half-moon wedges); 3 tablespoons olive oil; 1 teaspoon sea salt; 10-12 sprigs of fresh thyme (dried thyme can also be used); 5 cloves of garlic (sliced); 2 tablespoons pumpkin seeds; Optional: 2 tablespoons Balsamic vinegar (aged Balsamic or Pomegranate Molasses)

www.cookedandloved.com

In this recipe, pumpkin's sweeter cousin - kabocha squash - is perfectly roasted with aromatic thyme and garlic, and finished with crunchy pumpkin seeds.

View full recipe on www.cookedandloved.com

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Ingredients

1/2 kabocha squash (Japanese pumpkin, seeds out, peeled and sliced into half-moon wedges)
3 tablespoons olive oil
1 teaspoon sea salt
10-12 sprigs of fresh thyme (dried thyme can also be used)
5 cloves of garlic (sliced)
2 tablespoons pumpkin seeds
Optional: 2 tablespoons Balsamic vinegar (aged Balsamic or Pomegranate Molasses)