Roasted Kabocha Squash with Pomegranate Pepita Relish
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4 people
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Course
Side Dish, Main Course
Roasted Kabocha Squash with Pomegranate Pepita Relish
Description
Roasted Kabocha Squash with Pomegranate Pepita Relish centers on the natural sweetness and tender flesh of kabocha squash baked to a golden finish with simple seasoning of olive oil, salt, black pepper, and fresh nutmeg. The skin remains intact, contributing a chewy texture that contrasts with the soft interior.
A whipped goat cheese mixture, blended smooth with a garlic clove, serves as a creamy topping that enhances the roasted squash's mild flavor. The pomegranate pepita relish combines jewel-like pomegranate arils with roasted, salted pepitas and shallots for a burst of texture, acidity, and subtle sweetness from honey and red wine vinegar.
The relish can be prepared in advance, allowing the flavors to meld. The final assembly showcases bright, nutty, and creamy elements over roasted squash, making it suitable as a side dish or light vegetarian entree.
Ingredients
- 1 kabocha squash seeds removed and cut into wedges
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper freshly cracked
- ¼ teaspoon nutmeg freshly grated
- 4 ounces goat cheese at room temperature
- 1 garlic clove
pomegranate pepita relish
- 1 cup pomegranate arils
- ⅓ cup roasted, salted pepitas
- 2 tablespoons shallot diced
- 2 tablespoons parsley chopped, fresh
- 1 ½ tablespoons olive oil
- 1 teaspoon honey
- 1 teaspoon red wine vinegar
- ¼ teaspoon salt
- ¼ teaspoon black pepper freshly cracked
Instructions
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- Place the squash on the sheet and drizzle with the olive oil. Sprinkle with the salt, pepper and nutmeg. Roast the squash for 25 to 30 minutes, flipping once during cook time. Note: we do eat the skin of this squash! It’s super delicate and gets chewy and wonderful in the oven. If you’re not into that, you can certainly peel the squash too.
- To make the goat cheese, place it in the bowl of your food processor with the garlic. Pulse a few times then blend it until it’s smooth and no lumps remain. Season with a pinch of salt and freshly cracked black pepper.
- To serve, drizzle the squash with the whipped goat cheese. Top with the pomegranate pepita relish and eat!
pomegranate pepita relish
- Combine all ingredients in a bowl and stir. You can make this a day ahead of time and keep it sealed in the fridge. It tastes great after it sits for awhile!
User Reviews
Overall Rating
5
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