Kabocha, also known as Japanese pumpkin, is a popular ingredient used in many traditional Thanksgiving recipes. This versatile and nutritious squash is not only delicious, but also adds a unique and vibrant color to any dish. In this article, we will be sharing a mouth-watering Thanksgiving kabocha recipe that will surely impress your family and friends. So get ready to add a touch of Japan to your Thanksgiving feast!
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Roasted Kabocha and Brussels Sprouts Salad
Ingredients:
1 medium sized kabocha, peeled and cut into bite-sized pieces
1 pound Brussels sprouts, trimmed and halved
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup dried cranberries
1/4 cup toasted pumpkin seeds
1/4 cup crumbled feta cheese
1 tablespoon balsamic vinegar
1 tablespoon maple syrup
Instructions:
Preheat your oven to 400°F (200°C).
In a large bowl, mix together the kabocha, Brussels sprouts, olive oil, salt, and pepper until well coated.
Spread the vegetables on a baking sheet in a single layer and roast for 25-30 minutes, flipping halfway through, until they are tender and slightly caramelized.
In a small bowl, whisk together the balsamic vinegar and maple syrup to make the dressing.
Once the vegetables are done roasting, transfer them to a serving dish and drizzle the dressing over them.
Sprinkle the dried cranberries, pumpkin seeds, and feta cheese on top.
Serve warm and enjoy your delicious Thanksgiving kabocha recipe!
This roasted kabocha and Brussels sprouts salad is the perfect addition to your Thanksgiving menu. The sweetness of the kabocha pairs perfectly with the tangy balsamic dressing, while the crunchy pumpkin seeds and creamy feta add a nice texture to the dish. Plus, the vibrant colors of the vegetables make for a beautiful and festive presentation. Your guests will surely be impressed by this unique and flavorful dish that incorporates the kabocha in a new and exciting way. So why not give this Thanksgiving kabocha recipe a try and add a touch of Japanese flavor to your holiday feast?
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