Such a simple Roasted Kabocha Squash (Japanese Pumpkin) recipe is a terrific way to make use of a seasonal squash. It has a butternut squash-sweet potato flavor and can be used in soups, chilis, or as a healthful side dish with lunch or dinner. It's perfect for kids, as well as individuals on the Whole30 or vegetarian.
Servings
4
Prep Time
5 minutes
Cook Time
33 minutes
Author:
Hazel Fabro
Such a simple Roasted Kabocha Squash (Japanese Pumpkin) recipe is a terrific way to make use of a seasonal squash. It has a butternut squash-sweet potato flavor and can be used in soups, chilis, or as a healthful side dish with lunch or dinner. It's perfect for kids, as well as individuals on the Whole30 or vegetarian.
Ingredients
- 1 kabocha squash
- 2 tbsp olive oil
- 1 tsp sea salt
- ¼ tsp black pepper
Directions
Preheat at 375℉ for 3 minutes
Line with parchment paper
Spray with olive oil
Slice the jalapeños lengthwise and remove the seeds
Combine cream cheese, shredded cheese, garlic powder, onion powder, salt, and pepper together
Put the cheese mixture into the jalapeños
Cut the crescent rolls dough into strips
Wrap the jalapeños with 2 strips of dough, leave room for candy eyes
Brush the dough strips with egg wash
Air fry at 375℉ for 12 minutes
Press 2 candy eyeballs into each mummy
1 comment
Directions for kabocha squash are for some other recipe!