kabocha pumpkin

winter roasted kabocha pumpkin

31st January 2015

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My winter garden is looking quite 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, then cover the soil with cardboard and newspapers, ready for planting in a month or two.

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

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We seem to be having this a few times a week as an accompaniment to any meal I make.  Last night it was this dal with a bean and 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.

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roasted kabocha pumpkin

Serves 4 as a side dish

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 ghee, melted

1 tsp coarse rock salt

freshly ground black pepper

red pepper flakes

1 tsp fresh thyme leaves

preparation 

1.  Heat the oven to 400F/200C.

2.  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 1-inch slices.

3.  In a large bowl, gently toss the pumpkin with 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.

4.  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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