When cooked, this Japanese pumpkin has the taste and texture of roasted chestnuts. Even uber-picky Lil-O will swipe roasted slices off the communal plate and gobble them down. I normally keep the skin on when I roast them but if you have autoimmune issues, peel them.
Follow the jump for the easy recipe!
I preheated the oven to 400 F, rinsed the squash under running water, and dried it. (If you’re gonna peel it, do so now with a sharp vegetable peeler.)
Like all winter squash, kabocha takes a sharp knife and a bit of brute force to cut up. I’ve found that the best way to attack it is to cut off the top and the bottom…
…’cause once the flesh is exposed, cutting it in half is a breeze.
I scooped out the seeds and cut the squash into thin wedges.
Next, I tossed the squash with the coconut oil and seasoned the slices with salt and pepper.
I put the squash in a single layer on a foil-lined baking tray;
;and popped it in the oven.
I roasted the squash for 30 minutes, flipping them over at the midpoint.
The wedges are ready to eat when they’re slightly crunchy on the outside and fluffy and soft on the inside.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (28g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 235 (100%)|
|Amt Per Serving||% DV|
|Total Fat 27.2g||36 %|
|Saturated Fat 23.5g||118 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 151.3mg||5 %|
|Potassium 3.3mg||0 %|
|Total Carbohydrate 0.2g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 0.1g|
|Protein 0g||0 %|
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Calories per serving: 235
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