Fall and winter are perfect times to have the highly versatile squash, but there’s no reason you can’t enjoy it in the spring, since there are many varieties available all year ‘round.
One of my favorites is the Kabocha. I also enjoy modifying sauces with my favorite flavors. In this recipe for Roasted Kabocha Squash with Pumpkin Seed Kale Pesto, I’ve substituted pumpkin seeds for the typical pine nuts in the pesto.
INGREDIENTS – SQUASH
1 Kabocha squash, seeded and lightly peeled
2 fl. oz. extra virgin olive oil
1/4 tsp. salt
1/4 tsp. fresh cracked pepper
Remove any rough spots from the squash. The skin is edible, so don’t worry about removing all of it. Split in half and remove seeds. Cut into 1-inch wide wedges. Toss with the oil, salt and pepper. Place on a baking sheet and roast at 350 degrees for 40 minutes, or until fork-tender.
INGREDIENTS – PESTO
8 oz. dino kale, de-ribbed and roughly chopped
2 cups Italian parsley leaves
3 garlic cloves, minced
1 cup pumpkin seeds, roasted and unsalted
zest and juice of 1 lemon
1/2 tsp. red pepper flakes
1/2 tsp. fresh cracked pepper
1 tsp. kosher salt
6 fl. oz. extra virgin olive oil
Combine kale, parsley, garlic, lemon juice and zest, pumpkin seeds, pepper flakes, salt and black pepper into a food processor and pulse until finely chopped. Keep blades running and slowly pour in the olive oil. Adjust seasoning if needed.
Drizzle pesto over roasted squash and enjoy.