Roasted Kabocha Squash with Haitian Epis
Serves 6
10 mins prep
40 mins cook
50 mins total
This Roasted Kabocha Squash with Haitian Epis is a flavorful, easy Caribbean side dish made with coconut oil, brown sugar, and bold epis seasoning. Perfect with meats, in salads, or on its own!
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Preheat your oven to 425°F. Place the whole kabocha squash in the oven for 10 minutes to soften the skin slightly — this makes it much easier to cut.
Line two baking sheets with parchment paper.
Carefully slice the squash in half vertically. Scoop out the seeds and fibrous insides (save the seeds to roast later if you’re feeling thrifty!).
Cut the squash into 1½-inch slices. Aim for uniform thickness so everything cooks evenly.
In a small bowl, mix the melted coconut oil, Haitian epis, and brown sugar together until well combined.
Brush both sides of each squash slice with the seasoning mix and lay them out on the baking sheets in a single layer.
Roast for 25–30 minutes, flipping halfway through, until golden brown and fork-tender. The skin becomes soft and edible — no peeling needed!
Transfer to a platter and sprinkle with scallions or chopped parsley for a fresh, bright finish.
