How to make it

  • Preheat the oven to 400 F.
  • Place a few baking racks or grids on a cookie sheet and set aside. Using racks allows you to roast both sides at once and avoid turning. If you don't have racks, spray the cookie the sheet with oil, and turn them when 1/2 done baking.
  • Wash the Kabocha well and dry off.
  • Using a cleaver or very sturdy knife, split the pumpkin in 1/2 and then clean out the seeds and pulp (save the seeds to roast - instructions at the end)
  • Slice the Kaboha into 1/2 in thick slices
  • Mix one of the seasoning blends in a large flat-bottomed bowl or pan and toss the slices to coat. Place on baking racks and spray both sides very lightly with canola or olive oil spray. The idea is to coat them while minimizing the total fat.
  • Repeat with other flavors (optional)
  • Place in the oven and bake for 15 min. Check to see if they are tender by poking with a fork (they don't take very long to cook).
  • Arrange on a plate and serve as appetizer or side dish or the sweet ones can be serve as dessert. You can eat the skin or peel it off if you prefer (that's where lots of the vitamins and fiber live)

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