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.
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.
Author:
Hazel Fabro
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
1 comment
Directions for kabocha squash are for some other recipe!