winter roasted kabocha pumpkin

31st January 2015


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.


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.


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.


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


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.


Goodness shared by Stacey

smashed potatoes with labne

28th June 2009


I love potatoes.  My mother-in-law makes a wonderful dish where the potatoes are boiled in their skins, then drained;  a cross is cut into them;  salt, rosemary and olive oil added;  then roasted.  Too good!  I make them quite often.

As mentioned in my previous post, the smashed potato dish was the highlight.  Adding the labne (I use an organic one from Barambah Organics), while the potatoes were still hot allowed the creaminess to be soaked up where the flesh was exposed, and to coat the skin parts with a thick layer.  Mmmm….perfect on a rainy, chilly night.

smashed potatoes with labne


the quantity of kiphler potatoes, left whole and unpeeled (or other variety, if wish)

sea salt crystals

extra virgin cold-pressed olive oil

a decent scoop of labne (yoghurt cheese)

¼ tsp whole fennel seeds


1.  Preheat oven to 200 degrees Celsius.  Line flat baking tray with baking paper.

2.  Boil potatoes in large pot of water until tender, but firm.  Don’t overcook as will fall apart.

3.  Arrange potatoes in one layer on the tray.  Make slits in each potato, one horizontally and 2 – 3 vertically (if kiphler).  Press down on each potato with a fork, so potato splits and separates.


4.  Drizzle a little olive oil over each potato and generously sprinkle with salt.

5.  Roast potatoes in oven until brown, crusty and crispy, about 20 – 30 minutes, depending on your oven.

6.  Meanwhile, in a small bowl, combine labne, fennel seeds and a little olive oil (only if necessary).  Mix until a smooth paste forms.

7.  When potatoes are cooked and while still hot, stir through labne.  Serve at once.


 Shared goodness from Donna

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