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Truffle Roasted Kabocha Squash

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“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

Directions

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

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