Roasted Kabocha Squash with Umami Butter & Candied Pepitas
Ever wondered how to cook kabocha squash without ruining your knife? Roasting it whole softens its armor and creates nutty, complex flavor inside. Topped with a savory butter sauce and sweet pumpkin seeds, this Thanksgiving vegetable recipe creates a superstar.
Source: EatingWell Magazine, November 2019
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Recipe Summary
Ingredients
Directions
Tips
Tip: Both gochugaru (Korean chile powder or flakes) and Aleppo pepper, named for the city in northern Syria, provide gentle heat. Look for them in well-stocked supermarkets or online.
To make ahead: Store pepitas (Steps 1-2) airtight at room temperature for up to 3 days.
Equipment: Silicone mat or parchment paper
Nutrition Facts
Serving Size: 1 slice
Per Serving:
229 calories; protein 6.3g; carbohydrates 19.5g; dietary fiber 2.8g; sugars 10.2g; fat 15.2g; saturated fat 5.1g; cholesterol 15.3mg; vitamin a iu 7223.2IU; vitamin c 18.6mg; folate 8.1mcg; calcium 48.7mg; iron 1.8mg; magnesium 73.6mg; potassium 112.8mg; sodium 232.7mg; added sugar 4g.
Exchanges:
3 fat, 1 starch