Sheet pan kabocha squash
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
- Preheat oven to 425°F
- Half squash, then scoop out and discard guts and seeds
- Cut each half into four wedges.
- 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.
- Roast for one hour, turning pan once, or until the squash and onion are soft and nicely browned.
For the Pumpkin Seed Pesto
- Five minutes before pulling the sheet pan out of the oven, add the pumpkin seeds to the sheet pan and return to the oven.
- Set pumpkin seeds cool.
- In a food processor, add pumpkin seeds, cilantro, garlic, olive oil, salt and pepper and two tablespoons of water. Puree.
To Serve
- Serve pesto overtop roasted squash wedges and enjoy!
