Fish with saffron
Side Dishes from Japan
Pumpkin baked kabocha
Pumpkin baked kabocha
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
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.
preparation
step 1
Preheat the oven to 180 degrees. Wash the pumpkin carefully and cut into thin slices of at least 2 or 3 cm.
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.
step 3
If the slices are cut thicker than 3 cm 2, there will put more time (about 45 50 minutes).
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.