Roasted Kabocha Squash

Name: Roasted Kabocha Squash
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Cuisine: American
Ingredients: Organic Kabocha Squash; La Tourangelle Extra Virgin Olive Oil; David's Kosher Salt; Oikos Greek Not-So-Traditional Blended Lip-Smacking Lemon Meringue Yogurt; O Organics Maple Syrup, Organic, 100% Pure; Pompeii Organic Concentrated Lemon Juice; El Guapo® Whole Cinnamon (Canela Entera); McCormick Gourmet™ Organic Whole Nutmeg; Juicy Gems Juicy Gems Pomegranate Seeds; Nonni's Almond Crisps, Lightly Sweet, Pistachio

Serves 4

10 mins prep

40 mins cook

50 mins total

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!

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0 servings

kabocha squash

olive oil

tspkosher salt

cupgreek yogurt

tbspmaple syrup

juice of1/2 lemon

tspcinnamon

nutmeg

cuppomegranate seeds

cuppistachios, chopped

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Preheat oven to 425 degrees. 
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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.

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