From the Cook
From the Cook
From the Cook
From the Cook
1/5
Roasted Kabocha Squash
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Instructions
1
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Preheat oven to 425 degrees.
2
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Cut squash in half and remove seeds. Cut the squash halves into 1 inch wedges, place on a parchment lined baking sheet, drizzle with 1-2 tbsp olive oil and salt. Roast for 40 minutes or until golden and fork tender.
3
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Whisk the yogurt, maple syrup, lemon juice, cinnamon and nutmeg in bowl until combined.
4
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Place squash on a platter, drizzle with yogurt and top with chopped pistachios.
My Calorie Intake
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Tips & Tricks (5)
- Score the Skin for Caramelization 🔪Cut shallow crosshatch patterns into the kabocha skin before roasting to increase surface area, allowing the flesh to caramelize beautifully and the spices to penetrate deeper.
- Toast Spices Before Roasting 🌰Lightly toast the cinnamon and nutmeg in a dry pan for 30 seconds before mixing with oil to unlock their aromatic oils and intensify their warm, complex flavors.
- Stabilize Greek Yogurt with Maple 🍯Whisk maple syrup into greek yogurt while creating the sauce—this balances acidity, prevents separation, and creates a silky drizzle that won't break when warmed by hot squash.
- Add Pomegranate Last for Texture 💎Sprinkle pomegranate seeds and toasted pistachios only just before serving to maintain their crisp texture and prevent them from absorbing moisture from the warm squash.
- Roast Cut-Side Down for Even Cooking 👇Place kabocha halves flesh-side down on the baking sheet to create direct contact with heat, ensuring even cooking and allowing the flat surface to caramelize into a golden crust.
Recipe Facts
Diet at a Glance
Vegetarian
Gluten Free
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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