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Pecan-Crusted-Kabocha

Pecan Crusted Roasted Kabocha

Our pecan crusted, roated kabocha recipe is a recipe for a sweet,
Prep Time 10 mins
Cook Time 30 mins
Course Main Course
Cuisine Thai Inspired
Servings 4 people
Calories 374 kcal

Equipment

  • 1 Cookie sheet
  • 1 Oven

Ingredients
  

  • 1 Kabocha 1-2 Depending on the size of the squash, I used one large one small for this.
  • 2 tablespoon Sesame oil Or some other healthy oil, sesame just adds to the nutty flavor.

Glaze

  • 3 tablespoon Light brown sugar
  • 2 tablespoon Light soy sauce Or fish sauce, or one of both.
  • 5 tablespoon Garlic Minced
  • 1 tablespoon Coriander
  • 1 tablespoon Garlic powder

Toping

  • 1 cup Pecans Ground and in pieces
  • 1 teaspoon Salt to taste
  • 1 tablespoon Pepper to taste

Instructions
 

  • Cut the kabocha into wedges and remove the seeds.
  • Heat an oven to 425
  • Prepare a cookie sheet with foil
  • In a saucepan or skillet heat the sesame, or other healthy oil on medium-high.
  • Saute the garlic and add in the soy sauce, brown sugar, coriander, and mix into a glaze.
  • Turn down the burner to low heat.
  • Brush the glaze on the squash pieces.
  • Cover the pieces with the pecan crust pieces
  • Drizzle with more oil, pecan oil, sesame oil, whatever you prefer.
  • Roast for 25-30 minutes, testing with a fork that it is soft through and has a golden color.
  • Serve with added pecan pieces for garnish.

Notes

As always, we are not doctors or dieticians.  If you have dietary concerns my motto is,  when in doubt, check it out with an appropriate professional. 

Nutrition

Sodium: 1099mgCalcium: 116mgVitamin C: 31mgVitamin A: 3105IUSugar: 15gFiber: 7gPotassium: 1005mgCalories: 374kcalMonounsaturated Fat: 13gPolyunsaturated Fat: 8gSaturated Fat: 3gFat: 25gProtein: 6gCarbohydrates: 38gIron: 3mg
Keyword Kabocha, Squash, Roasted, Vegetable
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