Preheat the oven to 400 degrees Fahrenheit.
This is about 1/4 of a Kabocha squash.
Spoon out the seeds.
Cut the Kabocha into thin slices.
If you are using coconut oil that is in solid form, like I did, you can place 1 1/4 tbsp. of the solid coconut oil in a tray and melt it in the oven.
Slather the pumpkin slices in the coconut oil.
Coat an oven tray with foil. Place the Kabocha slices on the tray. (I ended up cutting my slices in half so that they would fit on the tray)
Lightly sprinkle salt over the Kabocha slices.
Place in the oven for 30 minutes (turning the slices over at about 15 minutes into cooking).
Take out of the oven and let cool for a few minutes. Then enjoy or save for later :)
- 1/4 Kabocha squash
- 1/4Tbsp Coconut oil (melted)
- Kosher salt