Roasted Kabocha Pumpkin
It’s Meatless Monday, and here’s one of my all time favorite recipes. Easy, quick to make and oh so savory!
Ingredients
- 1 Kabocha pumpkin
- Feta cheese
- Walnuts
- Arugola
- Olive oil
- Herbes de Provence
- Salt & pepper
How to Make It
Step 1
Pre heat the oven to 220°C
Step 2
Chop the pumpkin in half and deseed then chop slices lengthwise, about 1,5cm wide
Step 3
Lay out on a baking tray
Drizzle with olive oil
Season with salt, pepper and herbs
Step 4
Pop into the preheated for 30 minutes, checking halfway through and if need be flip the slices to brown on the other side
Step 5
Serve warm, top up with the Feta cheese, walnuts and garnish with a couple of Arugola leaves
Nutritional Info:
On top of its delicious flavor, kabocha squash packs impressive health benefits. Like pumpkin, kabocha’s bright orange flesh is high in the anti-oxidant beta-carotene, which translates to vision-protecting vitamin A. The skin is also an excellent source of fiber. Additionally, using kabocha squash in any dish boosts the sweetness without adding extra sugar.
Source: Cookinglight
Did you know:
Kabocha squash is a staple of Japanese cuisine. In restaurants, you may have enjoyed it dipped in tempura batter and fried, or slow simmered in hot pots or soups. And while this winter squash may look like pumpkin’s short and stocky cousin, it’s actually closer to sweet potato in flavor and texture. The coarse, deep-green skin gives way to tender, reddish-yellow flesh on the inside.
Source: Cooking Light
