Roasted Kabocha w/ Maple Syrup and Ginger

September 11, 2019

 

If you’ve never tried a Kabocha squash, you’re in for a treat this week. This squash variety is round like a pumpkin, sweet like a sweet potato, and delicious like both of those two veggies!  Originally from Japan, Kabocha squash is fluffy and has a slightly nutty flavor. Like other orange-fleshed veggies, Kabocha is rich in beta-carotene. It is also low carb and high in fiber and iron! 

 

Kabocha squash has edible skin, but even though it is edible, it is still quite tough and difficult to cut through. For this reason, we usually throw ours in the oven for fifteen minutes or so before cutting—just long enough to cook the skin and make it easier to handle. 

 

Like most squash, kabocha is lovely halved, seeded, and roasted face down. To optimize the carmalization flavor, though, we like to slice it narrowly before roasting, as is done in this recipe for Roasted Kabocha with Maple Syrup and Ginger.  

 

Pro tip: Like a pumpkin, kabocha squash has roastable seeds. Save ‘em, salt ‘em, and eat ‘em! 

Share on Facebook
Share on Twitter
Please reload

Featured Posts

I'm busy working on my blog posts. Watch this space!

Please reload

Recent Posts

September 18, 2019

September 3, 2019

August 27, 2019

August 21, 2019

Please reload

Archive
Please reload

Search By Tags
Follow Us
  • Facebook Basic Square
  • Twitter Basic Square
  • Google+ Basic Square
DON't Miss out

Miss this season's sign up? Join our email list and we'll send you reminders each new season!

907-764-5115 | email us |

  • Facebook - Black Circle

get in touch

Arctic Harvest Deliveries | 704 W 26th Ave. Anchorage, AK 99503

© 2015-2018 by Arctic Harvest Deliveries. Proudly created with Wix.com.