Roasted Garlic Kabocha

Roasted Garlic Kabocha

 

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Prep time

10 mins

Cook time

25 mins

Total time

35 mins

 

The easiest and most delicious way to roast kabocha!

Author: Christine Skari

Serves: 6

Ingredients

• 1 medium kabocha pumpkin
• 3 cloves garlic, diced
• 2 tbsp olive oil
• salt and pepper

Instructions

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.

Notes

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