Although, nothing can truly beat roasting an entire Kabocha squash until the entire house smells of its goodness, at least in my books.

Oven: 450
Procudre: Roast whole kabocha (I like to poke a whole or two into it)
Time: 15-45 minutes (depends on on the size of your squash) or until just soft enough to safely cut.
LET COOL 5-10 mintues before slicing in half
Slice: Remove stringy insides and seeds and slice Kabocha into half moons and top with any seasonings you like
Seasoning: I left 1/2 of the slices plain; 1/4 seasoned with pumpking spice and coconut oil; the last 1/4 of slices I seasoned with braggs liquid aminos, ginger, garlic, seseme oil, red pepper flakes, and maybe a few others. I figured an asian spice mix was appropriate as Kabocha is a Japanese Pumpkin!
Roast: Roast the the half moons until it reaches your desired crispiness/softness/gooeyness (20-45 mintues longer, flipping half way through)
NOTE: I prefer to roast my veggies on parchment paper with canola oil spray, but when I run out, I opt for foil + spray

I roasted a few trays of kabocha, as you can never have too much! One of the trays also included extra firm tofu, brussel sprouts and broccoli trunks.

Tofu: Extra Firm patted dry & sliced
Seasoning: (another Japanese insipriation) Red pepper flakes, braggs, garlic powder, onion powder, seseme oil, ginger powder, agave, onion granules, and I think that is all (?) I also enjoyed my tofu with some nori!
*The broccoli trunks and sprouts were included in this seasoning mix to simplify things

I loved the half moon style of roasting kabocha. It was carmelized in parts and absolutly delicious (of course). I will defintly rotate my Kabocha prep methods with the half moon style.

Kabocha dinner #1 (there were many “seconds”):

Reheating for Kabocha dinner #2 (although Kabocha is delicious cold!):

squash + maple brussel sprouts + roasted mushrooms + spinach + leftover black beans stir fried with veggies + spices

ps: spinach leaves make awesome little mini “wraps” for the beans or squash

Kabocha dinner #3

tortilla veggie&cheese pizza + shrooms + leftover black beans + bell pepper halves stuffed with black beans and parmesan + Kabocha squash

I am slighly addicted to dipping Kabocha into ketchup + tobasco, but it is excellent on it’s own as well!!

How do YOU enjoy Kabocha if you have tried it? What is your favorite winter squash and way of preparing it?

Dinner last night was that amazing Kabocha squash from the farmer’s market(!!) which you can see in my previous post + spinach and red bell pepper. As well as a Whole Foods Wild Caught Alaskan Salmon burger for some protein and fat.

I piereced the squash and put it in a 400 degree preheated oven. After about 20 minutes I sliced the squash into quarters, added water to the oven tray and cooked flesh side up for another 20 to 30 minutes. I only added salt + pepper. It was DIVINE! How I love the autumn season and all the delicious squash it brings!!! It would of course be delicious with additions of coconut oil, cinnamon, coconut butter, ect! The sky is the limit! It is also very filling considering how low in calories it is.

Soo I just wanted to share my love of Kabocha, and squash in general with you all if you dont mind
Nutrition info per 1 cup of cooked squash:
Calories = 40
Fat/Sodium/Cholesterol = 0
Carbs = 7 grams
Fiber = 1 gram
Vitamin A = 70%
Vitamin C = 15%
There is also some iron, folic acid, calcium and trace B vitamins present in Kabocha.

As you can see however, Vitamin A is the PRIME nutrient in Kabocha. What is Vitamin A good for you ask?? Well…

Vitamin A promotes healthy:
vision, bone growth, reproduction, cell division, and cell differentiation.

Vitamin A helps regulate the immuse system and helps lymphocytes (a white blood cell) fight infections more effectively!

Not convinced???

Well, when Vitamin A is found in brightly colored orange veggies (carrots, KABOCHA, bell peppers, ect) it is called a provitamin A carotenoid. In the body, this type of vitamin A is made into retinol which helps fight free radical damage (wrinkles!)

So there you have it, eat your Kabocha today!

See you later for school eats + tonights dinner!

PS: Kabocha is probably one of the sweetest squashes out there. It is kind of a cross between a sweet potato and pumpkin!