Roasted Kabocha

15 Nov

Do you ever get tired of junk food? Like, really just craving colorful vegetables and healthy choices? That is exactly how I felt after our long weekend in NYC. We tried to make sure that we had at least cupcakes and pizza everyday—and it really took a toll on our bodies.

Roasted Kabocha is the perfect solution for a junk food detox.

Kabocha is also called Japanese Pumpkin and is nothing like our pumpkins. It has a green peel–that you eat–giving you fiber and greens. The inside is bright orange and filled with vitamins.  I have seen it in most grocery stores and the organic market.  If you don’t see it in your regular grocery store, try an Asian specialty store.

When I lived in Japan, my favorite thing to order at the markets were Kabocha Croquettes—basically a pumpkin patty covered with a Panko crust and deep fried. I need to figure out how to make those.  But not today.  Today we want healthy.

This recipe is simple, healthy and delicious. A perfect cure to the winter time blues.

Roasted Kabocha (with Truffle Salt)

1 Kabocha pumpkin
2 Tablespoons of Olive Oil
Sprinkle of Truffle Salt

1. Cut the Kabocha in half and scoop out the seeds. Put them in your compost pile.

2. Cut into slices about 1/2 inch thick. The pumpkin is pretty difficult to cut into but use your sharpest knife and you should be OK.
3. In a shallow baking dish, arrange the slices of pumpkin so they are not touching. Sprinkle with the olive oil and toss around to make sure everything is covered.
4. Sprinkle with the truffle salt.
5. Bake at 400 degrees for about 20 minutes.

6. Serve with Fennel Pollen Chicken with Pasta or any other wholesome dinner.

By the way, I have a little post over at the Marx Foods Blog that has my recipe for the Fennel Pollen Chicken Pasta. If you have time, I would appreciate you visiting the site and voting for me. Thanks!


One Response to “Roasted Kabocha”

  1. lenanozizwe November 15, 2010 at 3:50 pm #

    I adore kabocha. It tastes too good to be good for you.

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