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Pecan Crusted Roasted Kabocha
Our pecan crusted, roated kabocha recipe is a recipe for a sweet,
Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Course:
Main Course
Cuisine:
Thai Inspired
Keyword:
Kabocha, Squash, Roasted, Vegetable
Servings:
4
people
Calories:
374
kcal
Cost:
10
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
Calories:
374
kcal
|
Carbohydrates:
38
g
|
Protein:
6
g
|
Fat:
25
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
8
g
|
Monounsaturated Fat:
13
g
|
Sodium:
1099
mg
|
Potassium:
1005
mg
|
Fiber:
7
g
|
Sugar:
15
g
|
Vitamin A:
3105
IU
|
Vitamin C:
31
mg
|
Calcium:
116
mg
|
Iron:
3
mg