Roasted Kabocha Squash

If you haven’t tried Kabocha Squash, allow me to introduce you to your new favorite fall squash. For this recipe, I made an absolutely delicious maple greek yogurt to drizzle on top, along with crispy pistachios and sweet pomegranate seeds, and let me tell you, it was one of the best things I’ve ever had. It’s lightly sweet, creamy, and the perfect side dish!

Author: Weelicious

Meal Type: Eggs Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Servings: 4 servings

Calories: 284 kcal per serving

Ingredients

1 - kabocha squash
olive oil
1 tsp - kosher salt
1 cup - greek yogurt
2 tablespoons - maple syrup
½ - lemon juice
½ tsp - cinnamon
nutmeg
½ cup - pomegranate seeds
¼ cup - pistachios

Instructions

Preheat oven to 425 degrees.
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.
Whisk the yogurt, maple syrup, lemon juice, cinnamon and nutmeg in bowl until combined.
Place squash on a platter, drizzle with yogurt and top with chopped pistachios.

Nutrition