winter roasted kabocha pumpkin

31st January 2015

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My Winter garden is looking quite sad and neglected at the moment, soon I will spend the day in there, planting broad beans, sweet peas, more cabbage, broccoli, cauliflower and preparing the soil for Spring. I also aim to turn over the compost and dig in the horse manure I just purchased.  I will then cover the soil with cardboard and newspapers, ready for planting in a month or two.

I still have a pumpkin or two left over from last year’s harvest. They came out quite small, but bright and tasty.

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roasted kabocha pumpkin

Serves 4 as a side dish

We seem to be having this three times a week as an accompaniment to any meal I make.  Last night it was this dal with a bean & broccoli palya.  Or my favourite this mung bean dish with roasted tomatoes added to the pumpkin.  It is also lovely with a salad of kale or spinach. The golden colour is right up there with the freshly picked, squeezed orange juice we have been having most mornings.)  

The kabocha pumpkin is much sweeter than other pumpkins and the texture is smooth and creamy – very much like a cross between a sweet potato and a pumpkin.  It’s packed with fibre, beta-carotene, iron, Vitamin C and B vitamins.

The outer skin becomes soft and sweet when it’s roasted, so no peeling is necessary. It is packed with great nourishment.

ingredients :

1 whole/2 small kabocha pumpkins (or any pumpkin will work fine)

1 Tbsp melted ghee/oil

1 tsp coarse salt

freshly ground black pepper

red pepper flakes

1 tsp fresh thyme leaves

preparation :

Heat the oven to 400 F/200 C.

Scrub the pumpkin.  Cut in half and scoop out the seeds with a spoon.  Take one of the halves, lay down on its flat side, and cut the kabocha into one-inch slices.

In a large bowl, gently toss the pumpkin with the oil/melted ghee, salt, a couple of grinds of freshly ground black pepper, a good pinch of red pepper flakes, and the thyme.  Mix everything together with your hands.

Arrange the squash on a baking sheet, and bake for 35 – 45 minutes, until the squash is tender when pierced with a knife and charred along the edges.

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Goodness shared by Stacey

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