Roasted Japanese Pumpkin

Japanese kabocha squash, otherwise known as Japanese pumpkin or ฟักทอง in Thai, is naturally even a bit sweeter than butternut squash and texture-wise somewhere between a sweet potato and a pumpkin. It's a great source of beta carotene (a powerful antioxidant) along with iron and other vitamins. Along with all of the other vegetables in our "Easy Side Veg" line, we roast the pumpkin to about 75% "done" and then immediately vacuum pack and flash freeze it. This preserves the firmness of the vegetable and allows it to finish cooking just right when you defrost and reheat it. 250 grams is a large serving for one. Combine with other "heat & eat" veg or meats for an easy lunch or dinner. Reheating Instructions: For best results remove the bag from the freezer and allow them to thaw in the fridge overnight. If you're in a rush you can place the bag under running water for about 30 minutes to 1 hour until thawed. Microwave Remove the vegetable from the bag and place them on a microwave-proof plate, or cut a slit on the bag and place it in the microwave. Heat on medium-high for 1 - 2 minutes, until heated through. Oven Preheat the oven to 160c. Remove the vegetable from the bag and place them on an oven-proof dish or tray. Place the wings in the middle rack for 5 - 10 minutes till heated through. Airfryer Place the vegetable into the air fryer a few pieces at a time (don't crowd the pan) and fry it at 160c for 1 - 2 minutes. Ingredient: Japanese pumpkin, Extra virgin olive oil, Salt, Pepper