Simple Recipes for the Season: Roasted Kabocha Squash

By / Photography By Heather Diane Hardison | November 03, 2014


Slice a kabocha squash into crescent moons, then toss with olive oil, salt and pepper. Roast at 375° for 40 minutes. Once the squash has cooled slightly, mix with a handful of arugula, crumbled goat cheese and toasted sunflower seeds. Splash with champagne vinegar and olive oil to finish.

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  • Kabocha squash
  • Olive oil
  • Salt
  • Arugula
  • Goat cheese
  • Sunflower seeds
  • Champagne vinegar
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