Kabocha squash is rich in beta carotene, high in iron, vitamin C, potassium, and smaller traces of calcium and folic acid. It also contains minute amounts of B vitamins. Kabocha seeds are very high in zinc, which is proven to minimize the intensity and duration of colds and flus.
How to prepare Kabocha squash:
(Works with any winter squash other than Delicata.)
Wash and cut in half. Scoop out the seeds and set aside for roasting later. Cut each half into thin wedges, leaving the peel. Coat in coconut oil and sprinkle with salt and pepper. Place a single layer in a baking dish and roast at 400 degrees for about 30 minutes or until at the desired tenderness.
Simple. Easy. Delicious.
To roast the seeds:
Rinse in a colander until you have separated the seeds from the pulp. Soak the seeds in water overnight. Rinse thoroughly. Mix with salt, olive oil and, if desired, other seasonings such as chile, cumin, paprika, ginger, garlic powder or coconut aminos. Place the seeds on a baking dish in a single layer and roast at 400 degrees until the seeds begin to brown. This will be between 10-30 minutes, depending on the size of the seeds.
I love all kinds of squash! One of my favrtioes is oh-so-simple but such a favorite for fall – acorn squash baked with a pat of butter and sprinkle of brown sugar…mmm so good! I just made a Jamaican pumpkin soup over the weekend that had pumpkin and butternut squash that was awesome! You can’t go wrong with squash 😉 Enjoy!