- 1 kabocha squash
- 2 tablespoons garlic infused early harvest extra virgin olive oil
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- ¼ teaspoon cloves
- Salt and pepper to taste
- Preheat oven to 400 F. Line a baking sheet with aluminum foil. Clean then cut the squash into 2” pieces (feel free to leave the skin on if you please).
- n a large bowl, toss squash with oil, cinnamon, nutmeg, allspice and cloves. Season lightly with salt and pepper.
- Bake for 35-45 minutes or until browned and fork tender.
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