Side Dish

Oven Roasted Kabocha Pumpkin Squash is for Side Dish.

Oven Roasted Kabocha Pumpkin Squash takes 15 minutes to prepare.

Oven Roasted Kabocha Pumpkin Squash takes 35 minutes to cook.

Oven Roasted Kabocha Pumpkin Squash makes 2 servings.

The ingredients for Oven Roasted Kabocha Pumpkin Squash are:

12 oz Kabocha Squash prepared from a whole 5 lb pumpkin sliced, peeled, unseeded, cut into chunks
1 tbsp Extra Virgin Olive Oil
.12 tsp MORTON Sea Salt, Fine Salt
.25 tsp Pepper, black
3 clove Garlic
.5 cup Herb, Parsley, Fresh

Here is how you make Oven Roasted Kabocha Pumpkin Squash:

Pre heat oven to 375. Prepare the squash to cut by heating it first, placing the pumpkin in a microwave and cook on high for 1 minute. Cool it then handle it.On a cutting board with a large sharp knife, slice and remove the seeds from the pumpkin, then peel or cut off the outer skin. Cut the pumpkin into 1 to 2 inch chunks. In a large bowl mix the pumpkin with all of the other ingredients to coat. Put the mixture on a flat baking sheet or a Pyrex in a single layer. Bake 35 minutes until crispy hot.Serving Size: Makes 2 big side portions

The nutritional information for Oven Roasted Kabocha Pumpkin Squash is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 133.9

• Total Fat: 7.3 g
• Cholesterol: 0.0 mg
• Sodium: 143.8 mg
• Total Carbs: 15.9 g
• Dietary Fiber: 4.2 g
• Protein: 2.8 g