Roasted Kabocha Squash & Grapes
Position racks in upper and lower thirds of oven; preheat to 450 degrees F.Advertisement
Place grape clusters and thyme sprigs on a rimmed baking sheet and drizzle with 2 tablespoons oil. Season with 1/4 teaspoon each kosher salt and pepper. Place squash on a second baking sheet. Drizzle with the remaining 2 tablespoons oil and season with the remaining 1/4 teaspoon each salt and pepper.
Roast the grapes on the upper rack and squash on the lower rack. After 15 minutes, rotate the pans top to bottom and front to back and turn the squash pieces over. Continue roasting until the grapes are burst and are browning and the squash is golden and just tender, 6 to 10 minutes more for the grapes, 10 to 15 minutes more for the squash.
Sprinkle the squash with cheese. Return to the oven and roast until the cheese is melted and crispy on the edges, 5 to 7 minutes.
Scrape the squash and crispy cheese bits onto a serving platter and top with the grapes, the remaining 1 tablespoon thyme leaves and pepitas. Serve drizzled with vinegar, a sprinkle of Maldon salt and more pepper, if desired.
Tips: How to Cut Kabocha
1. Insert the tip of a large chef's knife straight down the center of the squash, starting right next to the top stem. Push the edge of the knife around the squash, rocking the knife a bit to cut completely through one side.
2. Repeat this cut on the other side of the squash until the two halves come apart.
3. Use a spoon to scrape out seeds and pulpy fibers.
1/2 starch, 1 fruit, 1/2 high fat protein, 1 1/2 fat