Roasted Kabocha Squash

3.25 from 4 votes

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!

Prep Time10

Cook Time40

Total Time50

Course: Side

Cuisine: American

Servings:

Calories: 195kcal

Author: Catherine McCord

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

Nutrition

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