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.
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.
Open in Cookpad AppSteps
- 1
Pre-heat oven to 220c.
- 2
Clean the pumpkin. Use spoon to scoop out all the seeds. Cut into bite-size chunks
- 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.
- 4
Roast in the oven for 30 min. Check from time to time.
- 5
Serve as a side dish with salad or steak.
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