Here’s a recipe for roasted and spiced kabocha squash, sometimes called Japanese pumpkin!

Here’s what you will need:

  • 1 small / medium kabocha squash
  • 3 tbsp of Spread’em Kitchen Lemon & Black Pepper cashew cream cheese
  • 3 tbsp of oil of your choice
  • 1 tbsp chopped fresh or dry parsley
  • 2 garlic cloves, minced
  • 1 tsp of caraway seeds
  • salt and black pepper to taste

 

  1. Pre-heat your oven to 400 degrees F (200 C).
  2. Slice the squash in half and scoop out the seeds.
  3. Line a baking tray with parchment paper.
  4. You don’t have to peel the squash, just slice it in about 1/2 inch thick wedges.
  5. Mix the oil with parsley, garlic and caraway seeds.
  6. Rub the oil mixture in the squash wedges and place them on the parchment paper. Make sure they are not stacked on top of each other.
  7. Cook for about 15 minutes, turn them around and cook for about 10 minutes more, until they look nice and crispy and have softened.
  8. Sprinkle with salt and pepper.
  9. In a bowl mix 3 tbsp of Lemon & Black Pepper cashew cream cheese with 1 tbsp of water to thin it out. Add more water until you reach a consistency of a pourable sauce.
  10. Pour it over the squash and enjoy!

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