Roasted Carnival Squash with Persimmon, Lime, and Ssamjang
- 1 carnival squash deseeded, cut into 8 equal pieces
- 2 tbsp ssamjang
- 2 tbsp Basil chiffonade
- 1 Fuyu Persimmon shaved
- 1 tbsp White balsamic
- 1 chestnut roasted, grated
- 1 lime zested
- salt to taste
Sodium: 773mgVitamin C: 1mgSugar: 8gFiber: 1gCalories: 73kcalProtein: 3gCarbohydrates: 15gIron: 1mg
How to roast carnival squash
- Preheat oven to 400 degrees, Place carnival squash on a sheet pan lined with parchment paper. Drizzle each piece of squash with olive oil and salt. Place in the oven and bake for 40 minutes or until the squash is tender but not mushy. Take out and allow to cool to room temperature.
- Take the cooled squash and spread a little ssamjang paste on the top of each one. Place back in the oven to heat up for 5-7 minutes just to get hot. Then take out and cover each wedge of squash with 4-5 slices of persimmon. Place each one on a plate. Then drizzle each one with a place of white balsamic, lime zest, and shaved chestnuts. Serve and enjoy this easily recipe!!!