Tuesday, October 2, 2018

Roasted Kabocha (Japanese Pumpkin) Fries #FoodieExtravaganza

Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month.

Posting day for #FoodieExtravaganza is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board!

This month - October - we're celebrating pumpkins, hosted by Lynda at Reviews, Chews, and How-Tos. Here's what the crew is sharing.

The #FoodieExtravaganza Pumpkin Patch
  • No-Bake Pumpkin Cookies from Caroline’s Cooking
  • Butter Roasted Pumpkin Seeds from A Day in the Life on the Farm
  • Vegan Malaysin Red Pumpkin from Sneha’s Recipe
  • Pumpkin Saffron Rice from Palatable Pastime
  • Roasted Kabocha (Japanese Pumpkin Fries) from Culinary Adventures with Camilla
  • Low-Carb Pumpkin Scones from Reviews, Chews & How-Tos
  • Chicken, Pumpkin & Bean Enchiladas from Karen's Kitchen Stories
  • Apple Pumpkin Bundt Cake (Vegan) from Veggie Fun Kitchen
  • Coconut Curry Roast Pumpkins from Food Lust People Love
  • DIY Pumpkin Spice Latte with Almond Milk from Hardly a Goddess
  • 15 Minute Ravioli with Pumpkin Cream Sauce from Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplice

  • Roasted Kabocha (Japanese Pumpkin) Fries
    So, we are just on the heels of #PumpkinWeek when I shared The Great Pumpkin Cocktail, Fall-Flecked Stuffed Grape Leaves, Pumpkin Snickerdoodles, Roasted Pumpkin Queso, and Black Futsu Pumpkin Pizza. That final recipe hints at where my mind is going with pumpkins these days - the stranger, the better.

    I had just cooked a silvery blue pumpkin into a Jarrahdale Pumpkin Posole and, as I mentioned, I turned a Black Futsu into pizza!

    If ever I had to name a junk food that I love, it would be fries. Greasy, salty, delicious fries. But, I know they aren't good for me. So, I can usually stave off my fry-cravings with some oven roasted veggies. I decided to give it a go with a Japanese pumpkin, the kabocha. Awesome. I love that this only needs two ingredients besides the squash and is done in about an hour. This is one of my favorite autumn snacks.

    • 1 organic kabocha squash, seeded, peeled, and cut into half-moons
    • 2 to 3 T olive oil
    • freshly ground salt
    Heat oven to 375°F. Line baking sheet with parchment paper or a silicone mat.

    In large mixing bowl, toss squash and olive oil together until well coated. Spread squash in even layer on baking sheet. Sprinkle with salt. Roast 20 to 25 minutes, then flip and roast another 20 to 25 minutes more.        
    Increase heat to 500°F. Roast an additional 5 minutes, or until golden brown and crispy on both sides.

    Serve hot.


  1. I can't think of another vegetable that I love roasted as much as squash. It caramelizes and tastes like eating dessert with dinner.

  2. I could definitely nibble on some of these.

  3. Perfect for snacking and guilt free!

  4. This kind of roasting is my favorite way to handle just about any veggie! I love the variety of pumpkin you're using.

  5. Never have I every tried a Japanese Pumpkin! This looks wonderful and I can't wait to give it a try.


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