October 1, 2020

Roasted Kabocha Squash


Squash is just one of those fall-winter things that makes you feel warm, cozy and instantly satisfied. Kabocha squash is super tasty, has a fluffy texture similar to chestnut and a sweet flavour that tastes like a mix between sweet potato and pumpkin. Not to mention it’s packed with beta carotene, iron and vitamin C! We’ve put together the simplest recipe for roasted kabocha squash. Pair it with a Thanksgiving turkey or roast, and your guests will want to keep coming back for more…it’s just that delicious!



1 kabocha squash

2 TBSP garlic-infused early harvest extra virgin olive oil

1 TSP cinnamon

¼ TSP nutmeg

¼ TSP allspice

¼ cloves

Salt and pepper to taste



Step 1

Preheat oven to 400 F. Line a baking sheet with aluminum foil. Clean then cut the squash into 2” pieces.


Step 2

In a large bowl, toss squash with oil, cinnamon, nutmeg, allspice and cloves. Season lightly with salt and pepper.


Step 3

Bake for 35-45 minutes or until browned and fork-tender.


I told you that was going to be simple! Enjoy the amazing depth and flavour you get from this classic fall dish. Happy Thanksgiving guys!



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