1.3 kg of Japanese squash (or kabocha), cut into slices
Salt and black pepper to taste
1 tablespoon of thyme leaves
1 cup of water
4 tablespoons of olive oil
1/4 cup of fresh thyme leaves
Pimenta dedo-de-moça (thyme) cut into rosettes for garnish
1.3 kg of Japanese squash (or kabocha), cut into slices
Salt and black pepper to taste
1 tablespoon of thyme leaves
1 cup of water
4 tablespoons of olive oil
1/4 cup of fresh thyme leaves
Pimenta dedo-de-moça (thyme) cut into rosettes for garnish
In a baking dish, arrange the squash slices and season with salt, black pepper, and ground thyme
Moisturize with water and olive oil
Cover the baking dish with aluminum foil and bake in a moderate oven (180°C) preheated for 20 minutes
Remove the foil and return to the oven for another 20 minutes or until the pulp is tender, but still al dente
Moisturize with more olive oil, add fresh thyme leaves and pimenta dedo-de-moça (thyme) and serve
This recipe pairs well with roasted meats or rice and beans.
