Roasted Kabocha Squash Bowl with Autumn Vegetables Recipe

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Roasted Kabocha Squash Bowl with Autumn Vegetables
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Ingredients
13
Count
Nutrition
2769
Calories
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Ingredients:

Directions:

  1. Preheat oven to 375°. Rinse squash and pat dry. Cut around stem to make a 4-inch lid. Remove lid and scrape out and discard seeds. Brush interior of squash and inside of lid with 1 tablespoon olive oil. Sprinkle lightly with salt and pepper. Set lid on squash and place in a 10- by 15-inch baking pan. Bake for 10 minutes.
  2. Meanwhile, peel onions and cut lengthwise into 3/4-inch-wide wedges. Brush onions with remaining 2 tablespoons olive oil and sprinkle lightly with salt and pepper. Arrange onions around squash and return to oven. Bake until squash and onions are tender when pierced, 25 to 30 minutes for onions and 35 to 40 minutes for squash; remove when done.
  3. Meanwhile, rinse green beans and trim off ends; cut into about 3-inch lengths. Rinse, stem, and seed bell pepper half; cut into 1/4-inch-wide strips about 2 inches long.
  4. Put butter in a 1- to 2-quart pan over medium-low heat; when it begins to melt, add garlic and stir occasionally until butter is melted, about 1 minute. Whisk in mirin, soy sauce, Worcestershire, cumin, and cayenne. Cook, whisking often, to blend flavors, 1 to 2 minutes. Pour into a bowl or small pitcher.
  5. Shortly before serving, in a 4- to 5-quart pan over high heat, bring about 2 quarts water to a boil. Add beans and red pepper; cook just until crisp-tender to bite, 4 to 5 minutes. Drain well and season to taste with salt and pepper.
  6. Transfer squash bowl to a serving bowl or platter. Cut it-down to but not through the base-into 10 wedges for a flower-like presentation; for a bowl shape, cut the squash three-quarters of the way to the bottom. Mound green bean-red pepper mixture and roasted onions in the center. Drizzle 1/4 cup of the mirin-soy mixture over the vegetables. Reserve the squash lid for another use or for a decorative top for the bowl. Offer remaining sauce to add to taste.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2768.77 Kcal (11592 kJ)
Calories from fat 1620.5 Kcal
% Daily Value*
Total Fat 180.06g 277%
Cholesterol 213.71mg 71%
Sodium 5205.98mg 217%
Potassium 1595.74mg 34%
Total Carbs 243.67g 81%
Sugars 106.54g 426%
Dietary Fiber 41.76g 167%
Protein 39.32g 79%
Vitamin C 162.4mg 271%
Vitamin A 3.3mg 109%
Iron 45.2mg 251%
Calcium 282.5mg 28%
Amount Per 100 g
Calories 85.5 Kcal (358 kJ)
Calories from fat 50.04 Kcal
% Daily Value*
Total Fat 5.56g 277%
Cholesterol 6.6mg 71%
Sodium 160.75mg 217%
Potassium 49.27mg 34%
Total Carbs 7.52g 81%
Sugars 3.29g 426%
Dietary Fiber 1.29g 167%
Protein 1.21g 79%
Vitamin C 5mg 271%
Vitamin A 0.1mg 109%
Iron 1.4mg 251%
Calcium 8.7mg 28%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 69.6
    Points
  • 73
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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