Roasted Kabocha squash with salsa verde

Behold! Roasted Kabocha Squash with Salsa Verde, Pistachio Dukkah, and Pomegranates. If I’ve cooked for you at all in the past month or two, you’ve likely had kabocha squash in some denomination. It’s truly my favorite thing about Fall (and yes, it’s still Fall. Don’t go rushing into winter just yet) 🍂 Anyways. Roasting kabocha, simply, with olive oil and salt is my go-to method of preparation. The natural sweetness and tenderness shines all on it’s own, like a pumpkin sweet potato hybrid. But better. The acidity and aromatics of a the salsa verde rounds out the starchiness of the kabocha squash, while the nuttiness of the dukkah adds complexity of flavor to the dish. Alas, pomegranates arrive to save the day with a tart and sweet reprieve marrying all of these flavors together as they party on your taste buds. It’s a go-to for parties, or even for at home meal prep. A humble recipe that does double duty of being equal parts impressive and humble. Follow the recipe below and thank me later.

RECIPE

INGREDIENTS
1 large kabocha squash, cut into small wedges

¼ cup avocado oil

Salt and pepper to taste

For the Salsa Verde:

1 bunch cilantro

1 bunch parsley

¼ cup mint, picked

¼ cup basil, picked

⅓ cup olive oil

1 tsp chili flakes

2 cloves garlic

1 tsp red wine vinegar

About ⅓ cup of water (a little more or less if needed. Should be smooth and spoonable but not watery)

Salt and pepper to taste

Directions:
Add everything to the food process until smooth. Adjust seasoning as needed.

For the Dukkah:

Equal parts pistachio, sesame seeds, peanuts

Pulsed into a food processor until crumbled

Store any extra in a jar and use to top salads, roasted veggies, meats or baked goods

For garnish:

½ cup pomegranate seeds

METHOD:
Cut and clean the kabocha squash into small wedges, toss with avocado oil, pepper, and a very generous amount of salt. Distribute into an even layer onto a large sheet tray covered with parchment paper. Roasted until fork tender and slightly browned. 

Plate your squash onto a bit platter and spoon generous dollops of salsa verde on top of the squash. Garnish with a few handfuls of dukkah and pomegranate seeds.

Enjoy!