It was a little confusing at first as both are typically called pumpkin, with kabocha usually called a “Kent pumpkin”. SO GOOD! 1 large kabocha squash (buttercup or butternut squash are good too) ½ cup raw pumpkin seeds (I buy mine because they are drier and easier to work with) 1 cup fresh cilantro leaves 1 ½ teaspoons fresh squeezed lemon juice Skin is tasty and edible! Cut up one kabocha squash into 1 inch thick slices. Put them into a small roasting tin, skin-side down. A Japanese variety of squash, kabocha resembles a squatty, dark green pumpkin. dill, and a large pinch of salt in a medium bowl. Kabocha, also known as Japanese pumpkin, is a naturally sweet squash lower in calories and carbs than other winter squash varieties. All on two pieces of @julianbakery coconut paleo bread toasted. Once pasta and roasted kabocha squash is cooled toss together with red onion, cilantro, seaweed, black sesame seeds and all the dressing. Let marinate. Working in portions, roll out the gnocchi into foot long “snakes” and cut them into bite size pieces. I may be biased, but I think the best way to cook a kabocha squash is to roast it at 400 degrees Fahrenheit for 30-40 minutes, since making it this way is faster, cleaner and tastier. Kabocha Squash ?Gnocchi. Preheat oven to 400 degrees. Slice the squash in half vertically, then scoop out the seeds and fiber using a spoon. If the stem of it is protruding, use a knife to carefully remove it. For the kabocha fries: 1 kabocha squash 1/4 tsp salt pepper (to taste) 1 to 1.5 tablespoon of olive oil depending on your preferences and size of squash. This means less work and if you want you can very easily remove the soft skin after cooking the kabocha squash. One cup of kabocha has approximately 49 calories and 8 grams of net carbs per cup. Kabocha squash combines with bacon, sage, and balsamic glaze to form a delicious winter side dish! The best part of Kabocha Squash is that you can eat the rind which is full of extra vitamins and nutrients…plus it reduces prep time. Preheat oven to 425°. Place squash cut-side down on a baking sheet lined with parchment paper. It's full of veggies and lean protein, paleo and could be vegan if you sub tofu for chicken and omit collagen in the Pesto. Fancy enough for a holiday dinner, but simple enough for a random weeknight as well! Because kabocha squash is a pretty starchy squash, it does not give off much water, and therefore the gnocchi dough is surprisingly easy to handle. Acorn, butternut, or delicata squash could be used in place of kabocha squash. Both kabocha and delicata squash are my favorites in their own ways. This dish is foolproof to make, when the squash is cut into quarters and the seeds scooped out ( which you can roast) it becomes the perfect vessel to hold the parmesan and thyme cream sauce. Turn the squash halves cut side up to cool. Just wash it really well, that would be enough! Lay the pieces in one layer on a pan. I like letting the pasta salad sit out to take the chill off from the fridge before eating. Split the kabocha in half vertically. Make the cucumber salad: Combine cucumbers with vinegar, 1 Tbsp. Roast for about 40 minutes or until tender. Fall and winter are perfect times to have the highly versatile squash, but there’s no reason you can’t enjoy it in the spring, since there are many varieties available all year ‘round. Wash and dry the kabocha squash, place it (whole) on the baking sheet and into the oven on for 18-20 minutes. Start with the tip of your knifes in the center of the squash and cut in half lengthwise, using a rocking motion on the knife to get it through (don't try to yank out the knife though). Kabocha Squash Discoveries. I whipped up a batch of basil-parsley pesto, sautéed some shrimp, and whamity slamity calamity Jane, what a glorious meal was made. Serve immediately. 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