Roasted Kabocha Japanese Pumpkin

Roasted Kabocha Japanese Pumpkin

• pointsevenout 13 years ago
  Recipe by Senderob.
  
  Roasted Kabocha Japanese Pumpkin/saved
  
  It's good but I'm no authority on squash. Mother likes it. She likes the spicy sweet version best.
  The savory spice coating mixture, as called out, really wasn't enough to coat the sections well. The other two coatings were plenty.
  Had to add 10 minutes to the bake time for fork tender
  The skin does indeed become tender and is edible.
  If you make all three mix coatings, eat the spicy/sweet sections last so you can taste the other two flavors first. The spicy/sweet covers up the other two flavors well in the mouth.

  • 
  Flag
• pointsevenout 13 years ago said:
  Might want to put a piece of parchment paper on the bottom of the cooking sheet to help with clean-up. I'm still scrubbing the drippings off the sheet two days later.
  Flag
• lilliancooks 13 years ago said:
  I love parchment paper! I never bake without it!
  Flag

Have a comment? Join this group first →