Roasted Kabocha Squash with Garlic and Chilies
Ingredients
The squash
-
1
kabocha squash, roughly
2.5 – 3 pounds
The oil and seasonings
-
4
tablespoons
olive oil, divided
-
kosher salt
-
2
tablespoons
capers
-
4 to 6
cloves
garlic, thinly sliced
-
1
tablespoon
Calabrian chili paste or ½ to 1 teaspoon crushed red pepper flakes
The yogurt sauce
-
1
cup
Greek yogurt
-
1
tablespoon
fresh lemon juice
Instructions
- Preheat the oven to 400ºF convection.
- Halve and seed the kabocha squash, then slice it into ½-inch thick slices.
- Arrange the squash slices on a sheet pan, drizzle with 1 tablespoon olive oil, and season with salt.
- Roast the squash for about 30 minutes, checking after 20 minutes, until caramelized.
- Broil the squash for about 2 minutes until the top surface begins to lightly caramelize.
- In a skillet, combine the remaining 3 tablespoons olive oil, capers, chili paste or red pepper flakes, and sliced garlic over low heat.
- In a bowl, mix the Greek yogurt, lemon juice, and salt to taste.
- Smear the yogurt mixture over a platter and arrange the roasted squash slices on top.
- Increase the heat under the skillet until the garlic begins to color, then pour the sizzling oil over the squash.
- Serve immediately or at room temperature.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
18g
Total carbohydrates
20g
Total protein
7g
Sodium
300mg
Cholesterol
10mg
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