Roasted Kabocha Squash
This festive Roasted Kabocha Squash is topped with a freshly made herb oil, pomegranate seeds and pumpkin seeds.
Ingredients
- 2 large kabocha squash
- 4 tbsp olive oil
- 1 tbsp fresh rosemary
- 1 tbsp fresh thyme
- 2 tsp pumpkin seeds (pepita)
- 1 tsp crushed red pepper
- coarse salt and pepper
- pomegranate seeds (to garnish)
Instructions
- Preheat oven to 400 degrees F.
- Cut each kabocha squash in half and use a spoon to remove the seeds. Cut each squash into roughly 3 inch slices (TIP: use the natrual grooves in the kabocha as a guide). Arrange the kabocha slices onto a baking tray and sprinkle with 1 tbsp olive oil. Coat with salt and pepper. Roast for 15 minutes per side, or until squash are browned.
- While squash is roasting, prepare the herbed oil. Finely chop rosemary and thyme. In a small bowl, add chopped herbs, remaining olive oil, pumpkin seeds, crushed red pepper, and salt and pepper to taste. Stir to combine and set aside.
- Once squash is done roasting, remove from oven and set on a serving platter. Drizzle herbed oil over the squash, then top with pomegranate seeds,
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