Roasted Kabocha Squash with Pistachio Pesto


Kabocha Squash

A fall favorite…

The best part of Kabocha Squash is that you can eat the rind which is full of extra vitamins and nutrients…plus it reduces prep time. Preheat your oven to 350 degrees and lightly oil a large baking sheet. Start by washing the squash and drying it. Then cut the squash in half, remove the seeds and then slice into 1/4 inch thick disks. Place on prepared baking sheet, place in oven and roast for 35 - 45 minutes. Cooking times vary per oven and desired doneness. Remove from the oven when the squash is slightly browned but not dried out. Serve with the pesto sauce below. If you don’t like cilantro use your favorite pesto and add a dash of lemon to brighten up the flavor!

Pistachio/Cilantro Pesto

  • 1 cup shelled Pistachios

  • 2 cup cilantro leaves

  • 1 small shallot

  • 4 tsp lemon juice

  • 1 tsp cardamom

  • 3/4 cup olive oil

  • Salt and pepper to taste

Combine all of the ingredients in a food processor and pulse until nuts are fine but still a little chunky. Can be kept for 5 days or frozen for 6 months.