Creators
Samara Pardi
Description
This roasted kabocha squash recipe combines sweet and nutty flavors with vibrant pomegranate seeds, creating a delicious and visually appealing dish perfect for any occasion.
INGREDIENTS
Serves 4 people
Ingredient | Quantity | Notes |
Kabocha Squash | 1 1/3 | medium |
Pomegranate Seeds | 2/3 cup | |
Coconut Oil | 1 1/3 tbsp | |
Olive Oil | 1 1/3 tbsp | |
Salt | 2/3 tsp | or to taste |
Pepper | several grinds |
PREPARATION
- Remove the stem of the hard squash, then carefully chop in half. Scrape out the seeds and stringy insides and discard. Cut each half into about 8 curved slices and lay them onto a baking sheet rubbed with the coconut oil, making sure one side of each piece is completely touching the pan. Drizzle with olive oil and sprinkle with salt & pepper.
- Roast in a 425 °F (218 °C) oven for about 20 minutes, then flip pieces and put back in for another 20 minutes, until flesh is cooked through but still firm and edges are starting to brown.
- Arrange 2 - 3 slices per plate and sprinkle with pomegranate seeds.
SUGGESTIONS
- Remember you can eat the skin of this squash too if you’d like!