Skip to main content

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.

    Ingredients            
    • 1 organic kabocha squash, seeded, peeled, and cut into half-moons
    • 2 to 3 T olive oil
    • freshly ground salt
                           
                       
    Procedure
    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.

Comments

  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.

    ReplyDelete
  2. I could definitely nibble on some of these.

    ReplyDelete
  3. Perfect for snacking and guilt free!

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

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

    ReplyDelete

Post a Comment

Popular posts from this blog

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Homemade Lorna Doone Cookies #SundayFunday

Today the Sunday Funday group is celebrating childhood favorites. Thanks to Stacy of  Food Lust People Love , Sue of  Palatable Pastime , Rebekah of  Making Miracles , and Wendy of  A Day in the Life on the Farm  for coordinating this low-stress group. Today Stacy is hosting and she's given us the following prompt: "Childhood favorites. Did you have a favorite dish growing up? It could be something your family cooked or a restaurant dish, even a Chef Boyardee canned good or packaged ingredients like Rice-a Roni or mac and cheese. Recreate THAT dish from SCRATCH for this event."  Here's the #SundayFunday childhood favorites line-up... Chili Mac from A Day in the Life on the Farm Ham and Mushroom Breakfast Burritos from Making Miracles Homemade Lorna Doone Cookies from Culinary Adventures with Camilla Homemade Wonder Bread from Karen's Kitchen Stories K-Mart Sub Sandwiches from Palatable Pastime Kempakki Dosa from Sizzling Tastebuds Meat Chilly Fry by Sn