They say that you shouldn’t judge a book by it’s cover.
Take for example this ugly little kabocha squash…
No one would know that the inside is such a gorgeous color. Or that it tastes like candy.
PS I don’t know if you guys caught it, but I got henna! My friend is such a good artist…
Anyways, back to the recipe
Roasted Kabocha Squash with Sea Salt and Rosemary
- 1 small kabocha squash
- 1 large sweet potato
- 1 T. oil
- good shake salt
- good shake of rosemary
Chop your kabocha and sweet potatoes…
Evenly coat them with oil, slat, rosemary, and pepper. Bake at 400 for about an hour, or broil at 400 until crispy but well done.
And wala! Done done and done.
Also, the winner of my Source Organic Whey Protein giveaway is… Leigha!
Stay warm out there!