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Kabocha With Orange-Hazelnut Vinaigrette
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Heat Oven To 375°
Use a large knife to cut kabocha in half.
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Cut each half into four pieces.
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Place cut kabocha into a baking dish.
Add one cup of water to the dish.
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Cover the dish with foil.
Bake kabocha in oven for forty-five minutes.
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Remove from oven and take off the foil.
Poke the kabocha with a fork to make sure it is cooked.
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Let kabocha cool until you can pick it up.
Use a knife to remove the flesh from the skin.
Note:
Use only half of the kabocha for this recipe.
Cover the extra and place in fridge.
The leftover will keep for a few days.
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Cut cooked kabocha into long slices.
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Place kabocha slices onto a serving platter.
Drizzle with one full recipe of dressing.
Sprinkle with hazelnuts and pomegranate seeds.
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Cut pomegranate in half and then into quarters.
Crack open one piece of pomegranate and remove seeds for garnish.
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