This recipe took me under 20 minutes and was an absolute hit. I personally enjoyed combining the seasonal fruits and veggies into one dish.
Kabocha Squash Medley
Ingredients:
1 Kabocha Squash – diced with skin
1 Yellow Squash – diced
8-9 Mini heirloom tomatoes – halved
1 Small red onion – sliced
3 Cloves garlic – chopped
1/2 Yellow pepper – diced
1 Apple – diced
1 Zucchini – diced
3-4 tbsp – Coconut oil
1 tsp Cinnamon
1 tsp Paprika
Salt/pepper – sprinkle
1/2 tsp Turmeric
1/2 tsp Cayenne pepper
1/2 tsp Red chilli flakes (Depending on spice level)
Directions:
Preheat oven to 400 degrees.
Toss all chopped ingredients and spices into a large bowl, then combine coconut oil to the mixture. Mix well or until all ingredients are coated. Let mixture sit for 10 minutes.
Roast the medley for 15 minutes, remove from oven to toss and then roast for another 10 – 15 minutes or until golden brown.
Serve on a bed of rice/orzo pilaf, quinoa or brown rice.