Roasted kabocha squash is so simple, yet always a crowd favorite on any windy autumn-winter days. At Five Seasons, we love kabocha squash for its Qi-strengthening function that helps to build stronger Spleen system.
Goji is another TCM ingredient that we absolutely adore. Its bright red color highlights its blood-nourishing function. It enters the kidney and liver meridian, thus great for the winter season.
By infusing goji berries with extra virgin olive oil and then using it to roast the kabocha, we want to explore new ways to use goji and encourage you to utilize this wonderful food-medicine more.
Roasted Kabocha Squash with Goji Infused Olive Oil for Brighter Eyes | 护眼枸杞油醋汁烤南瓜
salad / side dishes
The roasted squash is filling, soft, slightly sweet, and filled with the aroma of olive oil.
If you have tried this recipe, please share and tag us @fiveseasonstcm!
Half of a Kabocha squash 日本南瓜
⅓ cup extra virgin olive oil 初榨橄榄油
1 tsp sea salt 海盐
1 tsp brown sugar 红糖
1 tbsp goji berry 枸杞
1 tbsp nutritional yeast 营养酵母
1 tbsp balsamic vinegar 黑醋
Preheat the oven to 400 F.
Cut the squash into crescent shapes. Remove and set the seeds aside.
In a blender, blend the goji berries, extra virgin olive oil, sea salt, nutritional yeast, brown sugar, and balsamic vinegar together until well-combined. It will be easier to blend if you multiply the recipe and make more at once. You can save the rest to roast other vegetables!
Coat squash with the infused oil and bake until done, about 45 minutes. Cover with aluminum foil.
If you saved seeds, use the leftover oil to coat the seeds and bake until they are crispy. Serve as a snack!
Season the pumpkin with black pepper and enjoy!
- Nourish Blood
- Strengthen Qi, gently warm the middle jiao (the Spleen and Stomach) for better digestion
- Brightens the eyes: studies have suggested that goji berries could prevent macular degeneration
- Rich in vitamin A, dietary fiber, complex carbohydrates, and healthy fats