Sheet pan kabocha squash

By Bob Blumer
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This will easily become your favourite squash dish. Simply roasted, and easily a weekday favourite, all you need is salt, pepper, and oil to roast this squash to perfection.

SERVES
4

Ingredients

Kobocha Squash

  • 1 3-pound(ish) kabocha squash or equivalent weight in butternut or acorn squash
  • 1 onion, peeled and halved
  • 3 tablespoons olive oil
  • Salt to season
  • 1/3 cup shelled pumpkin seeds (pepitas)

Directions

For the Squash 

  1. Preheat oven to 425°F
  2. Half squash, then scoop out and discard guts and seeds
  3. Cut each half into four wedges.
  4. In a large bowl, toss squash with a drizzle of olive oil and a sprinkle of salt. Place on a sheet pan cut side up. Repeat with onion.
  5. Roast for one hour, turning pan once,  or until the squash and onion are soft and nicely browned.

For the Pumpkin Seed Pesto

  1. Five minutes before pulling the sheet pan out of the oven, add the pumpkin seeds to the sheet pan and return to the oven. 
  2. Set pumpkin seeds cool. 
  3. In a food processor, add pumpkin seeds, cilantro, garlic, olive oil, salt and pepper and two tablespoons of water. Puree. 

To Serve

  1. Serve pesto overtop roasted squash wedges and enjoy! 

 

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