Roasted Japanese Pumpkin (Kabocha) with Lentils AND LABNEH
This nourishing fall recipe brings together the longevity-inspired principles the Blue Zones with a Middle Eastern twist. Warming spiced Kabocha Squash seasoned with anti-inflammatory spices, hearty protein-rich lentils, on a bed of creamy probiotic-rich labneh, finished with tangy quick pickled onions for the perfect balance of comfort, health, and flavor.
Kabocha Squash, or Japanese Pumpkin is a sweet, velvety winter squash with a dark green rind and bright orange flesh. Legend has it that Portuguese traders first introduced it to Japan from Cambodia, which is how it got the name “kabocha.” Its flavor is richer and sweeter than butternut squash, with notes of chestnut. Packed with beta-carotene, fiber, and vitamin C; it’s as nourishing as it is comforting.
Japanese Pumpkins
Japanese Pumpkins are strikingly unique with a dark green exterior and velvety bright orange interior. The thick, woody stem is sometimes capped with a red wax seal to seal in freshness.
Organic Ingredients: Serves 3 as a main course or 4 as a side
1 Medium Size Kabucha Squash
1/2 Cup Extra Virgin Olive Oil
1 Tbsp. Coriander Seeds
1 Tbsp. Cumin Seeds
1 Tsp. Black Peppercorns
1 Tsp. Celtic Sea Salt
2 Cups Labneh
For Lentils
1 Cup Green Lentils, cooked til tender
1 Tsp. Toasted Ground Spices (reserved from Squash marinade)
1/2 Tsp. Turmeric Powder
For Quick Pickled Onions
1/2 a Red Onion
1 Tbsp. Apple Cider Vinegar
1/2 Tsp. Celtic Sea Salt
1 Tsp. Sumac
Method:
Cook Lentils per packet instructions, or in a small pot of salted Water for about 45 minutes or until tender.
Cut Onion into thin crescents and mix with Apple Cider Vinegar, Salt and Sumac and set aside.
Carefully, with a sharp knife cut Squash in half, then in quarters. From here cut your Squash once or twice again into approximately 2 inch crescents.
Toast Cumin Seeds, Coriander Seeds and Black Peppercorns stove top in a small pan on medium high heat for approximately 2 minutes or until they release their aromatic scents. Remove from heat and crush in a pestle and mortar to a coarse powder. Reserve 1 tsp. of your crushed spices for your lentils.
In a medium pan, heat a tsp. Olive Oil with 1 tsp. crushed Spices and 1/2 tsp. Turmeric Powder. Add in cooked Lentils and cook for 2 minutes until the Spices incorporate into the cooked Lentils. Set aside.
Marinate the Squash with crushed Spices, 1/4 cup Olive Oil and 1 Tsp. Celtic Sea Salt.
Roast in a 425f oven for 25 minutes per side or until cooked through and starting to brown. Remove from oven and plate your dish with a layer of Labneh, then Lentils, then Squash. Top with Pickled Onions and Olive Oil before serving.
Squash cut into crescents, ready to be marinated
Marinated Squash ready for oven
Squash on an elevated roasting pan, baking sheet underneath lined with parchment for easier clean up.
Roasted and ready to plate
Tender Lentils cooked in earthy Spices
Labneh, Lentils, Quick Pickled Onions and Olive Oil
Creamy Labneh plated
With Lentils on top
Squash added
Topped with Quick Pickled Onions
Finished with good quality Extra Virgin Olive Oil
Done
Earthy, rooted in goodness, creamy tangy, warming and delicious!