Oven Roasted Kabocha Pumpkin Squash
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
12 oz Kabocha Squash prepared from a whole 5 lb pumpkin sliced, peeled, unseeded, cut into chunks 1 tbsp Extra Virgin Olive Oil .12 tsp MORTON Sea Salt, Fine Salt .25 tsp Pepper, black 3 clove Garlic .5 cup Herb, Parsley, Fresh
Pre heat oven to 375. Prepare the squash to cut by heating it first, placing the pumpkin in a microwave and cook on high for 1 minute. Cool it then handle it.
On a cutting board with a large sharp knife, slice and remove the seeds from the pumpkin, then peel or cut off the outer skin. Cut the pumpkin into 1 to 2 inch chunks.
In a large bowl mix the pumpkin with all of the other ingredients to coat. Put the mixture on a flat baking sheet or a Pyrex in a single layer. Bake 35 minutes until crispy hot.
Serving Size: Makes 2 big side portions
On a cutting board with a large sharp knife, slice and remove the seeds from the pumpkin, then peel or cut off the outer skin. Cut the pumpkin into 1 to 2 inch chunks.
In a large bowl mix the pumpkin with all of the other ingredients to coat. Put the mixture on a flat baking sheet or a Pyrex in a single layer. Bake 35 minutes until crispy hot.
Serving Size: Makes 2 big side portions
Nutritional Info Amount Per Serving
- Calories: 133.9
- Total Fat: 7.3 g
- Cholesterol: 0.0 mg
- Sodium: 143.8 mg
- Total Carbs: 15.9 g
- Dietary Fiber: 4.2 g
- Protein: 2.8 g
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