1 medium Kabocha squash, washed
2 tbsp. of olive or coconut oil
Pinch of paprika, salt, and black pepper
Preheat oven to 400F.
With a sharp knife, remove the Kabocha’s stem, then cut the Kabocha squash into halves.
Clean the inner part of Kabocha by removing the seeds with a spoon.
With a sharp knife, cut the Kabocha squash into thin wedges.
Place the Kabocha wedges in a large bowl, coat with olive/coconut oil and season with a pinch of paprika, salt, and pepper to taste. Mix well.
Prepare a large baking sheet and line it with aluminum foil or parchment paper.
On a large baking sheet, place and spread the seasoned Kabocha wedges in a single layer.
Bake for 30-35 minutes or until the wedges are fully cooked and soft in the center.
Remove the skin: carefully peel the green layer that attaches to the flesh.