Tuesday, November 10, 2009
I know two kabocha recipes in a row. But I couldn't let this sit and wait. Call me pumpkin head, if you want, because I'm crazy for the stuff. It's been cracked open and it's whispering "eat me." "Sure thing," I happily reply. I've been seeing a lot of roasted pumpkins and squashes lately. A couple examples over at Girlichef (here) and For the Love of Cooking (here). I've decided to jump on the bandwagon. Why, you ask? Well because I want to and I had the other half kabocha from when I made that kabocha bread in the fridge giving me the puppy dog eyes.
This is one really simple. I quartered the remaining kabocha and generously spread some butter on the top and gave it a nice generous sprinkle of some brown sugar. Baked it until it was tender. That's all there is too it. Nothing else to do but sit and wait. Fee free to change up the brown sugar for spices and herbs of your choice. But for my version the sweet melted syrupy sugar with bites of pumpkin a simple awesome weeknight dinner. Yummy!
1 medium kabocha (deseeded and quartered)
Preheat your oven to 400˚F
Spread a good about of butter on the flesh of the kabocha and sprinkle a generous helping of brown sugar on top.
Place on a baking sheet and bake until tender. roughly 45-60 minutes.