Description
This Roasted Kabocha Squash with Pomegranate Pepita Relish is a vibrant and flavorful dish perfect for a nutritious side or a light main course. The sweet, tender roasted kabocha squash is enhanced by a smooth whipped goat cheese infused with garlic, then topped with a tangy, crunchy pomegranate and pepita relish. It combines roasting and fresh mixing techniques to create a colorful, festive plate that is as pleasing to the eyes as it is to the palate.
Ingredients
Kabocha Squash
- 1 kabocha squash, seeds removed and cut into wedges
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon freshly cracked black pepper
- ¼ teaspoon freshly grated nutmeg
Whipped Goat Cheese
- 4 ounces goat cheese, at room temperature
- 1 garlic clove
- Pinch of salt
- Freshly cracked black pepper, to taste
Pomegranate Pepita Relish
- 1 cup pomegranate arils
- ⅓ cup roasted, salted pepitas
- 2 tablespoons diced shallot
- 2 tablespoons chopped fresh parsley
- 1½ tablespoons olive oil
- 1 teaspoon honey
- 1 teaspoon red wine vinegar
- ¼ teaspoon salt
- ¼ teaspoon freshly cracked black pepper
Instructions
- Preheat Oven: Preheat your oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper to prepare for roasting the squash.
- Roast Squash: Arrange the cut kabocha squash wedges on the baking sheet. Drizzle with olive oil and sprinkle evenly with salt, black pepper, and freshly grated nutmeg. Roast in the oven for 25 to 30 minutes, flipping the wedges once halfway through to ensure even cooking. The skin is edible and becomes tender and chewy during roasting, but can be peeled if preferred.
- Prepare Whipped Goat Cheese: In a food processor, combine room temperature goat cheese and a garlic clove. Pulse a few times, then blend until smooth and creamy without any lumps. Season the whipped goat cheese with a pinch of salt and freshly cracked black pepper to taste.
- Make Pomegranate Pepita Relish: In a bowl, mix together pomegranate arils, roasted salted pepitas, diced shallot, chopped fresh parsley, olive oil, honey, red wine vinegar, salt, and black pepper. Stir well to combine. This relish can be prepared a day in advance and refrigerated to enhance flavors.
- Assemble and Serve: Drizzle the roasted kabocha squash with the whipped goat cheese, then generously top with the pomegranate pepita relish. Serve immediately and enjoy the vibrant, contrasting flavors and textures.
Notes
- The skin of kabocha squash is edible and turns tender when roasted. However, if you prefer, you can peel it before cooking.
- Whipped goat cheese can be made ahead and refrigerated briefly if needed.
- The pomegranate pepita relish tastes even better after sitting for a few hours or overnight in the fridge.
- This dish works well as a side or a vegetarian main course.
- Adjust seasoning in the goat cheese and relish to your taste preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
