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Pumpkin baked kabocha

ingredients

servings

1

Pumpkin

800 grams

Iodized salt

1 gram

Extra virgin olive oil

20 grams

Black pepper

1 gram

Side Dishes from Japan

Pumpkin baked kabocha

Pumpkin baked kabocha

vegan high in iron source of C vitamins high in potassium high in phosphorus with good fats

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Pumpkin baked kabocha

The Kabocha pumpkin is a type of Japanese winter squash and is commonly called Japanese pumpkin. It has a strong taste, but sweet and a pulp consistency similar to that of chestnuts. It is spread almost everywhere as cultivation and is widely used in vegan food, especially stewed. In baked version, it takes on a flavor that for some has that sweet potatoes and other'm the one boiled chestnuts.

Pumpkin baked kabocha step 1

step 1

Preheat the oven to 180 degrees. Wash the pumpkin carefully and cut into thin slices of at least 2 or 3 cm.

Pumpkin baked kabocha step 2

step 2

Place the zucchini slices on a large baking sheet covered with parchment paper and season an extra virgin olive oil, a pinch of salt for each slice and freshly ground black pepper. Cook for about 20 minutes.

Pumpkin baked kabocha step 3

step 3

If the slices are cut thicker than 3 cm 2, there will put more time (about 45 50 minutes).

Pumpkin baked kabocha step 4

step 4

Check the cooking of the pumpkin with a fork, the consistency of the pulp to be pretty soft. Serve accompanied by a dolio Ages wire and frosting daceto to taste.

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