Oven Roasted Kabocha Pumpkin Squash

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 2
  • 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

View full nutritional breakdown of Oven Roasted Kabocha Pumpkin Squash calories by ingredient
Submitted by:

Introduction

Healthy and yummy Healthy and yummy
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

Directions

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

Rate This Recipe