I love kabocha! It's moist, tender, sweet, and its taste resembles a cross between sweet potato and pumpkin. It is packed with nutrients such as beta carotene, iron, potassium, and vitamin C.
I recently discovered a new way to enjoy kabocha - ROASTING! It's easy and HEALTHY!
1. Cut the kabocha in half and scoop out the seeds. Then cut into slices of desired thickness. Lay on a baking sheet (I use parchment paper for easier clean-up).
2. Drizzle with olive oil, then sprinkle on sea salt or Himalayan salt, and pepper.
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3. Bake at 400 degrees for 30 minutes.
And that's it!
Serve it as a healthy snack, appetizer, or side dish to a meal.
Recipe adapted from Jennifer Che's Oven Roasted Kabocha Squash
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