Roasted Kabocha Japanese Pumpkin
From senderob 16 years agoIngredients
- One Kabocha (Japanese pumpkin - they tend to be squat, dark green with stripes and a very rough, almost warty texture. Don't worry, the skin gets tender when cooked and is completely edible. shopping list
- Kabocha has a delicate, slighly sweet and rich flavor. Be careful not to overpower it with too much seasoning. shopping list
- Be sure you have a can of spray oil (canola or olive oil) handy - if not, add more oil to the mixes below and be sure to coat each piece completely so that they don't dry out while roasting shopping list
- pumpkins come in a lot of sizes...adjust amounts to match the number of slices from your pumpkin. Amounts below are based on using 1/3 of a medium Kabocha for each flavor. Or, pick your favorite flavor and do the whole thing that way....go crazy and invent your own seasonings. shopping list
- Spicy and Sweet: shopping list
- 1 TBSP Turbanado or brown sugar shopping list
- 1/2 tsp. cinnamon shopping list
- 1/4 tsp. ginger shopping list
- dash ground cloves shopping list
- dash nutmeg shopping list
- pinch freshly ground black pepper shopping list
- dash, scosch or pinch cayenne (ground red pepper) optional shopping list
- 2 tsp tamari or soy sauce shopping list
- 1/4 sesame oil (plain or toasted) shopping list
- Sweet Treat shopping list
- 1 TBSP Turbanado or brown sugar shopping list
- 1/2 tsp. cinnamon shopping list
- 1/4 tsp. ginger shopping list
- dash ground cloves shopping list
- dash nutmeg shopping list
- spray oil or canola oil to coat shopping list
- Italian-style (savory): shopping list
- 1/2 TBSP olive oil shopping list
- 1/2 tsp. thyme (or any herbs that you like) shopping list
- 1/4 tsp freshly groung black pepper shopping list
- dash or two of salt shopping list
- (you won't need to spray these) shopping list
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)
People Who Like This Dish 8
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The Rating
Reviewed by 2 people-
I love this! Thanks!
hollymayb in Baltimore loved it -
It's good. I'm not accustomed to the delicacies of squash, so can't evaluate with authority.
See also: Roasted Kabocha Japanese Pumpkinpointsevenout in Athens loved it
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