Ingredients
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1 kabocha squash
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Olive oil
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1 teaspoon kosher salt
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1 cup Greek yogurt
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2 tablespoons maple syrup
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Juice of 1/2 lemon
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1/2 teaspoon cinnamon
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Pinch of nutmeg
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1/2 cup pomegranate seeds
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1/4 cup pistachios, chopped
Instructions
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Preheat the oven to 425°F (220°C).
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Prepare the squash:
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Cut the kabocha squash in half and remove the seeds.
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Slice the halves into 1-inch wedges.
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Season and roast:
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Place wedges on a parchment-lined baking sheet.
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Drizzle with 1–2 tablespoons olive oil and sprinkle with salt.
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Roast for about 40 minutes, or until golden and fork-tender.
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Make the yogurt sauce:
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In a bowl, whisk together the Greek yogurt, maple syrup, lemon juice, cinnamon, and a pinch of nutmeg.
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Assemble the dish:
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Arrange roasted squash on a serving platter.
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Drizzle with the yogurt sauce.
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Top with pomegranate seeds and chopped pistachios.
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Notes
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No need to peel kabocha squash—the skin becomes tender when roasted.
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If the yogurt drizzle is too thick, add about 1 tablespoon of water to thin it out.
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Roast the squash ahead of time and reheat gently before serving.
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Substitute toppings with toasted almonds, walnuts, or pumpkin seeds if pistachios aren’t available.
