Sunday, November 1, 2015

Kabocha Tots (AIP, Paleo, Whole 30, Vegan)

Kabocha squash has quickly become one of my most favorite squash. I only recently discovered it since going AIP, and wasn't entire sure what to do with it. Roasting tastes great, but I found they could hold up their structure well enough to become yummy tater tot like side.


  • 1 medium kabocha squash
  • 1 teaspoon garlic powder
  • ½ teaspoon ground ginger
  • ½ teaspoon savory
  • ¼ teaspoon cinnamon
  • ¼ teaspoon sea salt
  • 1 tablespoon avocado oil


    1. Preheat oven to 425 degree F.
    2. Wash the squash, then cut in half and deseed. You can leave the skin on or cut it off, it is based on your preference.
    3. Cut squash into small, bite-size pieces and to a medium size bowl
    4. In a small bowl combine garlic powder, ground ginger, savory, cinnamon, and sea salt.
    5. Sprinkle seasoning blend and avocado oil over kabocha tots and stir to completely coat.
    6. Pour seasoned tots on to a parchment paper lined backing sheet.
    7. Put tots in preheated over for 25 minutes, toss them half way through cooking.
    8. Remove, let cool for minute, then serve and enjoy!

    No comments:

    Post a Comment