Organic Kabocha with Fried Shallots

Staff Writer
Organic Kabocha with Fried Shallots
Victoria Barton

During the fall, squash and pumpkin season is in full swing at the farmers' market. We picked up a small organic kabocha squash, and roasted it until tender. Topped with fried shallots, this classic fall dish takes on a northern Thai flavor.

4
Servings
309
Calories Per Serving
Deliver Ingredients

Ingredients

For the kabocha

  • 1 organic kabocha squash
  • 3 Tablespoons organic olive oil
  • Salt and pepper

For the fried shallots

  • 1 organic shallot, thinly sliced
  • 1 Cup canola oil

Directions

For the kabocha

Preheat oven to 400 degrees.

Cut top and bottom of the squash, then split the whole gourd in half laterally. It should be easier to cut into ¼-inch slices now.

Place the slices in a bowl, and pour olive oil over them. Add salt and pepper to taste, and mix.

Arrange the slices on a baking sheet, and put in the oven for 15 minutes. Flip each piece, and cook for another 10 minutes. Be careful when taking the pieces off the sheet, as they can fall apart — we used a spatula.

For the fried shallots

Heat the oil in a small saucepan. When the oil reaches 275 degrees, add the shallots. Watch them carefully, and remove from oil when they become golden brown. Serve with the roasted kabocha.

Organic Shopping Tip

It's recommended that fruits and vegetables listed under the "Dirty Dozen" should always be bought organic.

Organic Cooking Tip

Cooking with all-natural, organic ingredients can make your dish healthier and taste better.

Nutritional Facts

Total Fat
29g
44%
Sugar
1g
N/A
Saturated Fat
3g
14%
Protein
1g
3%
Carbs
14g
5%
Vitamin A
20µg
2%
Vitamin B6
0.2mg
10.9%
Vitamin C
13mg
22%
Vitamin E
5mg
24%
Vitamin K
20µg
26%
Calcium
44mg
4%
Fiber
2g
9%
Folate (food)
23µg
N/A
Folate equivalent (total)
23µg
6%
Iron
1mg
6%
Magnesium
39mg
10%
Monounsaturated
19g
N/A
Niacin (B3)
0.8mg
4%
Phosphorus
49mg
7%
Polyunsaturated
6g
N/A
Potassium
431mg
12%
Sodium
353mg
15%
Thiamin (B1)
0.2mg
10.7%
Zinc
0.2mg
1.4%

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