Kabocha, a type of Japanese squash that comes into season during winter, not only tastes a whole lot like a pumpkin — it tastes better than a pumpkin. I use it in many recipes, from sweet pies to savory, spicy soups. However, for the first time ever, I recently put it together with a natural raw pumpkin seed oil.
This summer, my youngest boy, Noah, hand-carried a bottle of Styrian pumpkin seed oil for me from his time in Austria, visiting his grandmother. I had never seen anything like it before — emerald green, shiny, almost tarlike cold-pressed oil that tasted of smoky dark walnuts and pumpkin seeds, which paired beautifully with roasted squash. I have since used it to top yogurt, chopped salads, roasted figs and to dip warm bread in.
ingredients
1 kabocha squash
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
Garnish
2 tablespoons green pumpkin seed oil (see note)
2 tablespoons toasted pumpkin seeds
2 tablespoons pomegranate seeds
1 lime, cut in half
Serves 6
instructions
Preheat oven to 400°F. Cut the squash in half, then cut each half into 5 to 6 wedges. Spread the pieces on a greased baking pan. Season with salt and pepper and drizzle with olive oil. Cover tightly with foil and roast for 15 to 20 minutes. Take the foil off and place the squash back in the oven, uncovered for another 15 to 20 minutes or until the squash is golden brown on the edges and tender on the inside.
Serve warm, drizzled with pumpkin seed oil, pumpkin seeds, and pomegranate seeds. Keep some lime on the side to squeeze on top, if needed.
notes & variations
There are many varieties of dark pumpkin seed oil, but try to pick one from Austria or Slovenia. It’s an incredibly rich finishing oil for special occasions.
Add minced serrano pepper or red chili powder for heat.
This recipe can be made with butternut squash or sweet potatoes.
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