Kabocha Squash With Vegan Garlic Aioli

So, I have a new favorite squash. Kabocha. Man is it good. It’s a squash for non-squash lovers. If you have been on the fence about squash, or downright just don’t like it…try Kabocha. The texture, consistency and taste of Kabocha is that of a sweet potato. Kabocha is high in beta carotene and fiber, and the skin is completely edible, so you don’t have to peel it (definitely an added plus).

This recipe is fast and simple to make. Once the Kabocha is roasted, serve warm and dip the slices in Vegan Garlic Aioli.  The Vegan Garlic Aioli recipe is in my cookbook, Peruvegan, but you can also find the recipe here. Nom, nom, nom!

This also makes a fantastic side for Thanksgiving dinner. Instead of cutting the Kabocha in slices (like the recipe calls for), cut it into large chunks or squares. Plate the chunks in a chip and dip bowl, and fill the dip bowl with Vegan Garlic Aioli for dunking.

 

KABOCHA SQUASH WITH VEGAN GARLIC AIOLI

Ingredients:
– 1 Kabocha Squash
– Olive oil
– Sea salt
– Dash of paprika
– Vegan Garlic Aioli

Directions:
Preheat oven to 400.

Cut Kabocha into  3/4″ slices with a sharp knife. Remove seeds and stringy insides. Place slices on a cookie sheet. Sprinkle the slices with olive oil, paprika and sea salt. Toss the slices to coat. Roast in the oven for approximately 20 to 25 minutes, or until desired doneness. Serve warm with Vegan Garlic Aioli.

Image source: chow.com

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