Fresh Pick of the Week: Kabocha Squash

When that fall chill hits the air, my palate immediately craves winter squash. Kabocha squash, or Japanese Pumpkin, is available year-round due to its lengthy growing/harvesting season. The sweet-potato like flavor and pumpkin-like texture though lend themselves well to a hearty fall meal. Substitute it in recipes calling for pumpkin or try the squash and its seeds roasted (recipe below!). 

 Kabocha is packed with beta-carotene for healthy eyes and skin and full of fiber (especially in the skin!) to make you feel full longer.  So grab one of these green "pumpkins" at your local farmers market or store and give it a try! 

Roasted Kabocha Squash (+ seeds!)

Ingredients

2 Tbs + 1 tsp olive oil

1/2 tsp sea salt

1/2 tsp black pepper

1 tsp cinnamon

1/4 tsp cayenne pepper

1 tsp coriander

1 tsp dried thyme leaves

Preheat oven to 400. Slice kabocha squash in half. Scoop out seeds and and set aside. Slice squash into 1/2 inch thick crescents.  Toss crescents with 2 Tbs olive oil and spices until evenly coated. Spread evenly on cookie sheet. Roast in oven for 45 minutes, flipping halfway through. 

 Rinse kabocha seeds and dry. Toss seeds in 1 tsp olive oil, thyme, coriander and pinch of sea salt. Place on cookie sheet and roast in 400 degree oven for 10-12 minutes, until lightly browned. Remove from oven and set aside.