Roasted Balsamic Kabocha (Japanese Pumpkin)

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1 medium kabocha
1 tbsp olive oil
2 tbsp balsamic vinegar
Hawaiian Salt
Fresh Ground Pepper

Preheat oven to 400°F. Cut Kabocha in half and remove seeds, make about 1 inch slices ( You can really cut the kabocha any way you like; sometimes I cut them in cubes). Bake for 30 minutes, flip them over after 15 minutes. For easy clean up, line the pan with foil.

Kabocha must be in season! I have seen them on sale and at a lot of the markets in Hawaii recently. If you like some spice add some chili or curry powder. If you don’t like balsamic vinegar, it is also ono without. The roasted kabocha is great served cold or hot. I like to cut the kabocha into smaller pieces and have them cold on top of salads after I have roasted them. You can also grill the kabocha.

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