Roasted Kabocha Squash
Ingredients
The squash
The seasoning
-
2
tablespoons
extra-virgin olive oil
-
to taste
sea salt
-
to taste
freshly ground black pepper
The toppings
-
¼
cup
chopped scallions
-
to taste
sesame seeds
-
to taste
microgreens
-
for drizzling
Sesame Ginger Dressing
Instructions
- Preheat the oven to 425°F and warm the whole squash in the oven for 10 minutes.
- Line two baking sheets with parchment paper.
- Slice the squash in half vertically and scoop out the seeds.
- Cut the seeded halves into 1½-inch wedges and divide them among the baking sheets.
- Drizzle the wedges with olive oil and sprinkle with salt and pepper.
- Roast for 25 to 30 minutes, flipping halfway, until golden brown and tender.
- Arrange the roasted squash on a platter and drizzle with the dressing.
- Sprinkle with scallions, sesame seeds, and microgreens, then season to taste.
Nutrition Facts (estimated)
Servings
4 to 6
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
5g
Sodium
200mg
Cholesterol
0mg
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