Saturday, January 17, 2009

Sweet Roasted Kabocha (Japanese Pumpkin)

Kabocha is available year-round in all the stores here. I had half of one sitting in my fridge for 3 days, so I decided it was time to eat it.

I slathered it with olive oil, liberally sprinkled cinnamon, sugar, clove, nutmeg, and allspice on it, then I roasted it for 45 minutes on 375 degrees. I took it out, cut it into 2-inch sections, poured butter all over it, added more of the same spices, then returned it to the oven for 7 more minutes. It turned a nice, carmelized brown color. It made for a healthy dessert!

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