Guest Post: Kabocha Squash Recipe With Claire

Hi, friends, 

I’m so excited to introduce you to my friend Claire who in the next couple of weeks will be sharing some amazing Fall inspired healthy recipes with us. Claire is a nutritionist consultant who also has a blog called, Claire and Simple where she focuses on recipes and all things healthy lifestyle. You can follow her on Instagram, @clairemornay

Every so often we have lunch dates to catch up on our passion projects and just life in general – and I’m always just so much more at peace after I meet with her. In a place like New York City, it’s tough to find people who keep calm ( Sounds funny right? But, yes, New Yorkers tend to be crazies lol ). Claire’s goal is to really guide her clients to become conscious eaters and find balance in their lives. I hope you enjoy her recipes that are both inspired by the countryside of France where she grew up and Brooklyn where she now lives with her husband and adorable Frenchies! 🙂 

Kabocha Squash Recipe

Fall is my favorite season, it’s obvious, I had to make a series of Squash Recipes and there are so many ways to cook them! I particularly love to roast squashes, it really brings up all the flavors & the texture.
Kabocha squash has a sweet hazelnut taste, a creamy consistency. It’s DEVINE..!

Today I am sharing one of my all-time favorite recipe that does not require a lot of ingredients. Thyme is an essential element, as it always reminds me of Provence (France) and my family.

1 Small Kabocha Squash
2 tbsp of Extra Virgin Olive oil
5 stems of fresh thyme
Sea Salt

Preheat your oven at 400F and line a parchment paper on the baking sheet.
Cut the squash in half, remove the seeds and slice into thin pieces. Toss with the olive oil, thyme salt & pepper until coated. Spread the slices on the baking sheet and roast for 40 minutes!

Note: add to a delicious salad with fresh arugula, pan roasted pumpkin seeds, hummus, and walnuts!




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