Name: Roasted Kabocha
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1 kabocha squash (unpeeled and cut into wedges (one large or two small ones)); 2 tbsp vegetable stock; 2 tsp coriander (coarsely ground seeds); 0.5 tsp black pepper; 0.5 tsp sea salt; 1 bunch kale (lacinato or regular kale, stemmed and cut into small strips); 1 lemon juice (juice of one fresh lemon); 2 avocado; 6 tbsp cranberries (dried cranberries); 6 tbsp balsamic vinegar (go with an aged, sweeter balsamic); 2 tsp mustard seeds; 0.25 red onion (thinly vertically sliced)

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oasted Kabocha and Kale Salad.

Before carving another pumpkin for your front porch, consider cooking it instead. In this case we will make a savory salad by oven roasting a kabocha squash. The vivid orange flesh of this squash is tender and rich, with a flavor reminiscent of a sweet potato. While the shell is very hard when raw, it becomes very tender when cooked, making peeling optional.

Roasted Kabocha

Before carving another pumpkin for your front porch, consider cooking it instead. In this case we will make a savory salad roasted kabocha squash.

4.75 from 4 votes

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Prep Time 15

Cook Time 35

Total Time 50

Course Dinner, Salads

Cuisine WFPB

Servings servings

Calories 296 kcal

Ingredients

Squash

1 kabocha squash unpeeled and cut into wedges (one large or two small ones)
2 tbsp vegetable stock
2 tsp coriander coarsely ground seeds
0.5 tsp black pepper
0.5 tsp sea salt

Kale Salad

1 bunch kale lacinato or regular kale, stemmed and cut into small strips
1 lemon juice juice of one fresh lemon
2 avocado

Cranberries

6 tbsp cranberries dried cranberries
6 tbsp balsamic vinegar go with an aged, sweeter balsamic
2 tsp mustard seeds
0.25 red onion thinly vertically sliced

Instructions

Preheat the oven to 375°F.
Wash the squash and cut in half. Remove the seeds with a spoon and cut in 1-in. thick wedges (removing the hard stem).
Combine the ground coriander seeds, vegetable broth, sea salt, pepper and the squash wedges into a large bowl and toss until all wedges are coated.
Spread the wedges in a single layer on a backing sheet. Cover with foil. Bake at 375°F for 15 minutes and remove foil. Bake for another 20 minutes or until squash is tender and browned (you can turn ones if needed).
While the squash is roasting, combine cranberries, balsamic vinegar and mustard seeds in a small bowl. If the cranberries are very dry and on the hard side, you can bring the mixture to a simmer over medium-low heat.
While roasting you can also make the kale salad.
Put the kale into a large bowl and add the lemon juice and avocado. Massage the kale with your hands to soften and to coat the kale with the avocado to make a nice creamy salad.
Transfer the kale to a large serving platter. Top with the squash and onion. Sprinkle with the cranberries and serve.

Notes

You can use acorn squash for this recipe too.

Nutrition

Calories: 296kcalCarbohydrates: 39gProtein: 6gFat: 16gSaturated Fat: 2gSodium: 356mgPotassium: 1504mgFiber: 11gSugar: 11gVitamin A: 6516IUVitamin C: 85mgCalcium: 137mgIron: 3mg

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