Baked Kabocha Pumpkin Salad

Kabocha, a member of the pumpkin family is commonly called Japanese Pumpkin or "katakana." It is a green pumpkin with a thick-skin and ranges about 6-12 inches in diameter. A Japanese lady once told me that they comes in orange too--I am yet to see one. Inside the hard skin, is a semi-firm flesh that is rich and sweet in flavor. It is rich in beta carotena, iron, vitamin C and potassium, calcium, folic acid and vitamin B. It is great baked, grilled or even wonderful for dessert. You can be creative by adding toasted pine nuts, almonds, or walnuts, and even leftovers chicken breast. Here's my version of it for a salad.

Ingredients:
1 medium sized Kabocha Squash
Salad mix greens
2 Tbsp. olive oil
2 tsp. honey
1 tsp. apple cider vinegar
1 Tbsp. lemon juice
salt and pepper to taste
Method:
1. Preheat oven to 400°F. Cut pumpkin in half, remove seeds and place the outer skin face down on the baking tray. Bake for about 30-45 minutes or more--depending on the size. Remove to cool and cut in serving size, removing the rind.
2, Place olive oil, honey, cider, lemon juice in a bowl and mix well. Season with salt and pepper and adjust the rest of the ingredients to your taste.
3, Assemble salad greens and pumpkin on plate. Drizzled dressing on top.

 

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