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Ingredient
Herb roasted Kabocha squash
Introduce
Chef :
Jeerapa K.Herb roasted Kabocha squash
Comparing with any kinds of squash, I love kabosha squash, or Japanese pumpkin, the most. When cooked, the texture is smooth, the taste is sweet and its skin is also edible.
Ingredient
Food ration :
1 servingCooking time :
40 min
225 g
Japanese Pumpkin
1 tbsp
Olive oil
Pinch
Kosher salt
Pinch
Ground black pepper
Pinch
Rosemary leaves
Cooking instructions
* Step 1
Pre-heat oven to 220c.
* Step 2
Clean the pumpkin. Use spoon to scoop out all the seeds. Cut into bite-size chunks
* Step 3
Cover the tray with baking sheet. Place the pumpkin on the sheet in single layer. Splash olive oil. Sprinkle rosemary, black pepper and salt.
* Step 4
Roast in the oven for 30 min. Check from time to time.
* Step 5
Serve as a side dish with salad or steak.
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