Tuesday, October 22, 2013

Roasted Garlic Kabocha

Roasted Garlic Kabocha
Prep time
Cook time
Total time
The easiest and most delicious way to roast kabocha!
Serves: 6
  • 1 medium kabocha pumpkin
  • 3 cloves garlic, diced
  • 2 tbsp olive oil
  • salt and pepper
  1. Preheat the oven to 400 degrees.
  2. Flex your biceps and prepare for a workout. Grab a sturdy knife and cut the kabocha in two, removing the seeds and pulp from the center.
  3. Cut the pumpkin into one inch slices. Drizzle with olive oil and mix in the diced garlic and salt and pepper.
  4. Put the slices on a baking sheet in a single layer and roast for 20-25 minutes, flipping halfway through the cooking time until the middle is tender and the outside is slightly crispy.
There’s no need to peel the pumpkin, the skin softens right up and is absolutely delicious!
*nutrition calculated with a 3.5 lb kabocha squash
Nutrition Information
Serving size: ⅙th recipe Calories: 148 Fat: 4.5g Saturated fat: 0.6g Carbohydrates: 19gSugar: 8g Fiber: 2.7g Protein: 2.7g Cholesterol: 0mg

No comments: