Roasted Kabocha Squash with Sautéd Bokchoy

Roasting kabocha squash is a simple method to enjoy this type of pumpkin along with fresh veggies like sautéd bokchoy. Let’s make some.

Preparation time: 10 minutes; Cooking time: 25 - 28 minutes

Ingredients:

For the Roasted Kobucha squash:

• 1 medium-sized kobucha squash

• 1 tsp fine salt

• 1 tsp ground black pepper

• 2 tbsps extra virgin olive oil

For the Sautéd Bokchoy:

• 5 - 6 whole baby bokchoy

• 3 garlic cloves

• 1/2 tsp fine sea salt

• 1/2 tsp ground blackpepper

• 1/2 tsp crushed red pepper

• 1 tbsp of fresh lemon juice from 1/2 a lemon

Directions:

For the Roasted Kobucha squash:

1. Preheat oven to 425˚F.

2. First cut the kobucha squash in half.

3. Remove and safe the seeds, then cut the halves into wedges, then into 1 inch pieces.

4. Line a baking sheet and cast iron skillet with parchment paper and divide the kobucha squash between the two.

5. Season the squash with salt, black pepper and olive oil. Toss well to coat the squash pieces with the seasonings.

6. Roast for 25 to 28 minutes until softened and lightly golden.

For the Sautéd Bokchoy:

1. Slice the baby bokchoy lengthwise and set set aside. Then slice the garlic cloves and extract some lemon juice from half a lemon.

2. Turn on heat to med-high and warm up a large cast iron skillet. Coat the bottom with olive oil and add in the garlic cloves and seasonings except the. lemon juice, to sauté for a minute or so.

3. Lay the halved bokchoy, cut side down into the skillet, to absorb the seasonings. Let them sauté for about 2 minutes, then flip them. Allow to sauté for another 2 minutes or so then drizzle in the lemon juice. Toss the bokchoy gently but swiftly to be infused with the lemon juice then remove from the skillet to save on a platter.

4. Serve hot with the roasted kobucha squash. Enjoy.

For the recipe video:

• Scroll to 00:05:38 on the video for Roasted Kabocha Squash with Sautéd Bokchoy .

Notes:

• To upgrade this dish to a whole meal, add in a few scoops of hummus and a generous serving of your favorite cooked grain. Voìla!

• The taste of Kobucha squash is a cross between japanese sweet potatoes and butternut squash. It’s not too sweet.

• Use kobucha squash to make this pumpkin granola and pumpkin chia pudding.

• Don’t skip the fresh lemon juice, it helps to balance the flavours of the different components.