Kabocha is an Asian pumpkin or winter squash. I used to find it at the Asian markets, but Trader Joes and Whole Foods have it now! In Thai it is known as “Fak Thong” and in Korean “Danhobak.” This hilariously named vegetable is so tasty especially roasted like I’ve done in this recipe. I would probably serve it as a side dish with Chicken or Tempeh. Enjoy!
3 cups of peeled and diced Kabocha or Pumpkin or Butternut Squash
1/2 cup thinly sliced red onions
1/3 cup sunflower seeds, pumpkin seeds, or hemp seeds
1/3 cup raisins
1/2 cup fresh parsley or cilantro
1/3 cup olive oil
2 tablespoons lemon juice
1/4 teaspoon salt
1 tablespoon maple syrup
2 tablespoons warm water
Toss the kabocha in olive oil, salt, and pepper
Roast for about 10 minutes. Then turn it and roast for about another 5 minutes but check it. It might be less and it might be more.
In a dry saute pan, toast your seeds. Remove them and then add some olive oil and saute the red onion.
Mix all the ingredients for the dressing together by shaking in a jar.
Toss with the dressing and then garnish with the parsley or cilantro.