Grilled Kabocha Squash
By Darcie Ellyne, MS RDN CDE IFNCP (GI Nutritionist, Certified Diabetes Educator, Integrative & Functional Nutrition Certified Practitioner)
This recipe is adapted from the cookbooks of two of my favorite restaurants: Zuni Café in San Francisco, California and Gjelina in Venice, California. It is perfect to include in a Thanksgiving dinner. Winter squash is loaded with carotenoids, antioxidants and fiber, making it a more healthful side dish than traditional mashed potatoes. Top if off with our Mint-Pomegranate Pesto.
Ingredients
1 kabocha or red kuri squash, halved across the equator and seeded
¼ cup (60 ml) water
2 tbsps extra-virgin olive oil
Kosher salt
Freshly ground black pepper
½ cup (120 ml) Mint-Pomegranate Pesto
Flaky sea salt
Preparation
Preheat the oven to 425°F (220°C).
Place the squash halves, cut-side down, in a large roasting pan.
Add the water, cover with aluminum foil and roast until the squash has softened, about 35 minutes.
Remove from the oven and transfer the squash to a platter or cutting board to cool.
Cut the cooled halves into thirds. (Note: the kabocha can be stored in the refrigerator before serving for up to a day.)
Heat a large grill pan over high heat.
Drizzle the squash pieces with the olive oil, turning to coat, and season with kosher salt and pepper.
Cook the squash pieces until well-browned, about 5 minutes.
Resist the urge to meddle. The pieces will release easily from the pan once they begin to cook. Turn the pieces over and cook on the other side until browned, 3 to 4 minutes longer.
Transfer to a serving platter, spoon the pesto on top, and season with sea salt. Serve warm.
Adapted from Gjelina: Cooking from Venice, California by Travis Lett
