Roasted Kabocha Squash
If you haven't tried Kabocha Squash, allow me to introduce you to your new favorite fall squash. It's lightly sweet, creamy and the perfect side dish!
Ingredients
- 1 kabocha squash
- olive oil
- 1 teaspoon kosher salt
- 1 cup greek yogurt
- 2 tablespoons maple syrup
- juice of 1/2 lemon
- 1/2 teaspoon cinnamon
- nutmeg
- 1/2 cup pomegranate seeds
- 1/4 cup pistachios, chopped
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.
Notes
*if yogurt mixture is too thick to drizzle, add 1 tbsp of water to thin
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