This delicious Kabocha Squash recipe features roasted squash topped with a flavorful walnut parsley vinaigrette, making it a perfect side dish or a healthy main course for any meal.
INGREDIENTS
Serves 4 people
Ingredient | Quantity | Notes |
Walnuts | 1/2 cup | toasted |
Kabocha Squash | 1 | |
Parsley | 1/4 cup | chopped |
Chives | 1/4 cup | chopped |
Olive Oil | 1/2 cup | extra virgin |
Olive Oil | 2 tbsp | extra virgin |
Red Wine Vinegar | 2 tbsp | |
Salt | 1 1/2 tsp | |
Black Pepper | 1/2 tsp |
PREPARATION
Roast the Kabocha squash.
Preheat the oven to 350 °F ( 177 °C). Cut the squash in half and scoop out the seeds. Slice into wedges similar to the photograph above. Toss in a bowl with 2 TB of olive oil, the black pepper and 1 tsp salt. Lay flat on a sheet tray and roast until tender, 25-30 minutes, flipping squash over halfway through.
Make the sauce.
This can be done either in a food processor or by hand. The sauce above was chopped by hand, but it would also be nice to pulse it in a food processor for a bit of a smoother vinaigrette. Just don’t puree it completely! The beauty is seeing each individual part. Chop the walnuts by pulsing in the machine or chopping by hand, then add the herbs, pulse a few more times. Add the olive oil, red wine vinegar and ½ tsp salt. Combine and taste for salt.
Serve up.
Lay the squash on a platter, some sitting up, some laying down, barely draped over each other. Spoon the sauce on top and finish with a sprinkle of sea salt.