Crispy Roasted Pumpkin
Pumpkin and other winter squashes can be easily prepared by roasting in slices or halves with a little olive oil, salt and pepper. This recipe calls for kabocha, also known as Japanese pumpkin, a medium-sized winter squash that is sweet and a deep orange color. This color means that the squash is packed with beta carotene, which can be converted to vitamin A in the body. Vitamin A is important for healthy white blood cells, good immunity and for vibrant eyes, skin and hair. Kabocha is also a good source of iron, vitamin C and B vitamins. For an additional fiber boost, enjoy the squash skin too.
Try this recipe with other squash varieties, different nuts or seeds, or even adding warm spices such as cinnamon, nutmeg, cumin, turmeric or ginger. Honey or agave can also be swapped for the maple syrup.
Prep Time: 5 min Cooking Time: 40 min Servings: 6 Serving size: 2 Slices
3 lb kabocha squash (sugar pie pumpkin or acorn squash will work also)
3 Tbsp olive oil
to taste salt & freshly ground black pepper
1 Tbsp olive oil
2/3 cup panko breadcrumbs
1/3 cup pepitas
1/4 tsp salt
to taste maple syrup
1.) Preheat oven to 400°.
2.) Using a large knife and cutting board cut squash in half. Scoop out membranes and seeds and either discard or save to roast.
3.) Slice squash into 1 1/2" wedges and arrange on parchment lined baking sheets. Brush squash with olive oil and season with salt & pepper to taste. Flip squash pieces and repeat seasoning. Bake for 25 minutes and then flip. Return to oven and bake for another 10-15 minutes or until squash is easily pierced with a knife.
4.) While squash is cooking, heat a medium-sized skillet over medium heat. Add oil, breadcrumbs, pepitas and salt. Toss to coat everything in the oil and cook for 2-3 minutes stirring frequently until panko has browned. Remove from heat.
5.) In a large bowl toss squash gently in the panko mixture.
Plate on a large serving platter and drizzle with maple syrup before serving.