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.
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Tips & Tricks (5)
- Score the Skin for Crispiness 🔪Lightly score the kabocha skin in a crosshatch pattern before roasting to help it caramelize and crisp up while the flesh becomes tender.
- Toast Pistachios Separately ✨Dry-roast the pistachios in a skillet for 2-3 minutes before chopping and garnishing to intensify their buttery flavor and ensure maximum crunch.
- Warm Your Greek Yogurt Sauce 🍯Gently warm the maple-greek yogurt mixture before drizzling to enhance flavor absorption and create a luxurious, flowing consistency that complements the hot squash.
- Balance Spice with Maple Ratio 🌰Use a 1:2 ratio of cinnamon to nutmeg and taste as you blend with maple syrup—the sweetness should complement rather than overpower the warm spices.
- Add Lemon Zest at the End 🍋Reserve lemon zest as a final garnish rather than cooking it into the dish to preserve bright acidity that cuts through the richness and enhances all flavors.
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About the Cook
Hi, I’m Catherine McCord. As a chef, TV host, cookbook author, entrepreneur, and mom of three, my goal at Weelicious is to be a resource dedicated to providing simple, nutritious, and delicious recipes for the whole family.
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.
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