I love roasting vegetables on meal prep day, but some get dried out and mushy. This kabocha last perfectly to toss into lunches and dinners the whole week long!
Cinnamon Roasted Kabocha Squash1 large kabocha squash, cut up into large chunks
2 tablespoons olive oil
Liberal sprinkling of cinnamon
Preheat oven to 350. Coat the kabocha in oil and sprinkle liberally with cinnamon. Place on pachmebt lined tray and bake until soft about 30-40 minutes. Broil for 5- 10 minutes on high to crisp up the edges.