I LOVE kabocha squash, also known as Japanese pumpkin. It’s incredibly flavorful and rich in beta carotene (cancer preventive, good for your eyes!). It’s also rich in iron, potassium and vitamin C. The only thing: make sure you have a great knife to cut your this pumpkin because it’s definitely one of the harder ones. You can of course also roast the seeds with some salt – they make a great snack!
In this recipe I mixed the squash with some Japanese sweet potato (it’s the white sweet potato that is a littler starchier) and some cipollini onions (they are sweeter than regular onions and are a little closer to shallots when it comes to they sugar content). The dish is a great side dish but also fantastic as a main. You can add some beans to it to make it perfectly balanced.
- 1 medium kabocha squash
- 1 large Japanese sweet potato
- 5 cipollini onions
- some olive oil to fry
- Pre-heat oven to 450°. Cut the kabocha squash in half, take out seeds, then cut the two halves into 4-5 wedges. Cut the sweet potato into small cubes. Lay out veggies on a tray and roast for 25 minutes until soft.
- Cut up onions and make sure to remove the peel (it’s very thin but should still not end up in your dish).
- Add some oil to a cast iron skillet. Cut kabocha squash into smaller cubes and then add all veggies into skilled. Add salt and pepper and fry for 5-7 minutes until golden brown.
- Add parsley on top and serve hot or cold!