Easy Roasted Kabocha Pumpkin {Gluten Free and Paleo Recipe}

I love fall and especially all of the varieties of squash in season. Kabocha, not to be confused with Kombucha, is the Japanese pumpkin. You can find the wall Kombucha refrigerated drinks at basically any premium or natural grocery store. If you haven’t already read this article, it’s hysterical! Kabocha is found in the vegetable section of the grocery store. It is definitely my favorite squash and is full of beta carotene and fiber. And, did you know you can eat the peel too? Kabocha is perfect for roasting. Sometimes when I am reading recipes I notice that they are so complicated. The instructions are complicated and hard to follow. The recipes are too hard for anyone to realistically do at home. This is a perfect easy, delicious, and nutritious side dish that anyone can do. The hardest part may be finding the Kabocha. I find them at the mexican market by my house, premium markets like whole foods, and at Japanese grocery stores.

What you need:
1 small Kabocha Pumpkin
Olive oil
Fresh ground pepper

Here are the directions:
1. Pre-heat oven to 400 degrees farenheight.
2. Slice the kabocha in approx. 1/4″ thick pieces. Use a sharp knife and try to keep all of the pieces the same thickness so they cook evenly. Remove seeds once you cut one side fully open.
3. Place Kabocha pieces on a piece of parchment paper on a baking sheet, spray all sides with olive oil and sprinkle fresh ground pepper.
4. Roast for 20 minutes and enjoy!

Roasted Kabocha Pumpkin 1

Roasted Kabocha Pumpkin 4

Roasted Kabocha Pumpkin 2

Roasted Kabocha Pumpkin 3

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