INGREDIENTS
- 2 cups kabocha squash, peeled, seeded, cut to 1” dice
- 1 shallot, thinly sliced into rings
- 2 tablespoons olive oil or ghee
- 1 lime
- 1 tablespoon maple syrup
- pinch crushed red pepper flakes
- 1 cup cilantro leaves and tender stems
- ¼ cup mint leaves, torn if large
- ¼ cup toasted coconut (alternatively fry ¼ cup wheat berries in oil until puffed, 3-5 minutes)
Serves 1-2
DIRECTIONS
-
- Preheat oven to 425F. Toss squash and shallots with oil and a pinch of salt. Roast until tender and caramelized, stirring occasionally, about 25-30 minutes.
- Zest and juice the lime. Combine the juice with the syrup and pepper in a small sauce pot, and simmer until the sauce has slightly thickened, about 2-3 minutes.
- Divide squash and shallots amongst bowls; ladle sauce over. Shower with cilantro, mint, zest, and toasted coconut or wheat berries.