One of my favorite types of winter squash is the kabocha, also referred to as the Japanese pumpkin. It's dark green with lighter streaks, and has a velvety texture and luscious sweetness when roasted. Roasted wedges will a little coconut oil and curry powder make for a fantastic--and budget-friendly!--winter side dish you can serve with both hearty vegetarian and meat-based mains.
Curry-roasted kabocha wedges
1 kabocha squash
1 Tbsp curry powder
1 tsp fine sea salt
2 Tbsp coconut oil, melted
Preheat oven to 375 F. Line two baking sheets with parchment paper; set aside.
Using a sharp knife, half the squash by cutting longitudinally (from top to bottom). Scoop out the seeds, reserving them for roasting. Cut the squash into 2 inch-wide wedges; arrange on the parchment paper-lined baking sheets so that they're not touching. Sprinkle the curry powder and salt evenly over the wedges; then drizzle the squash with the coconut oil. Roast for about 45 minutes, until the squash is very tender and caramelized around the edges.