Roasted Kabocha Squash, Haricots Verts, Mushrooms and Pepitas

Total Time:
1 hr
Prep:
15 min
Cook:
45 min

Yield:
8 servings
Level:
Easy

Ingredients
Directions

Preheat the oven to 375 degrees F.

In a large bowl, toss the squash with olive oil, cinnamon, crushed red pepper and salt. Put the squash on a sheet tray and put in the oven. Roast the squash until very soft, about 30 minutes.

Toss the haricots verts with olive oil, crushed red pepper and salt. Put on a sheet tray and roast in the oven for 15 to 17 minutes. Repeat this process with the mushrooms and roast for 12 to 14 minutes.

Place the pepitas on a sheet tray and roast for 7 to 8 minutes.

When all the veggies are roasted, combine all them. Garnish with the toasted pepitas and chives.


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    These were a big hit at Christmas dinner, they were gone in minutes and even the kids were taking seconds. The store I went to didn't have Kabocha squash and only had 4 oyster mushrooms left, so I used butternut squash and some cremini mushrooms and it still turned out great!  
     
    I'll try harder to find the correct ingredients next time, and there will definitely be a next time, because I'd really like to try it as written :)
    The combination of ingredients was very new and delicious for me. I roasted the squash on Christmas Eve, to save time, which I wouldn't do again. They were amazing right out of the oven, but dried out compared to the mushrooms and green beans Christmas Day. Overall, I loved this recipe.
    Easy, awesome and delicious
    We really enjoyed this recipe. The store didn't have a kabocha squash or oyster mushrooms; I used butternut squash and portabella mushrooms. What a delicious treat! We are looking forward to making this dish again!
    I love this dish is my most favorite side dish! I tried this last year for Christmas and it was a hit!!! Thanks for sharing this with us!
    My fam and I loved this recipe. I've never eaten Kabocha Squash before but, this dish made me a fan. Cutting the squash was quite the workout. It is quite hard but after the roasting process it was soft and sweet! The Haricots Verts roasted worked well for me. Great idea adding Brussels Sprouts! I'll do that next time. Highly recommend it, It's a great winter dish.
    We made this dish to try it out a few days before our dinner party. The Kobocha Squash and Oyster Mushroom turned out very nice. We thought the Haricots Verts were a bit over roasted. So, we back the baking time off on them the next time and it was just right. We also added Brussels Sprouts to the mix the next time and that was quite good.
    I liked the combination of flavors. I made too much squash for the rest of the ingredients. I did not find oyster mushrooms so used shiitake instead. Still really good. The cooking times were fine
    Great combinations of flavors; however, the haricots verts were cooked too long in my opinion. I like my veggies "al-dente" but these were far too over-cooked for my taste. Personally, I think I would steam them al-dente and then add them to the mix; You'll still get the roasted flavor from the other veggies but get the crisp-crunch from the beans.
    YUMMY! Layers of flavor are beautifully pronounced with the unique combination of seasons in this recipe. I had never tried this type of squash or the oyster mushrooms and my family and I were blown away with how delicious and simple this was. I did find that the squash actually roasted more quickly than the beans so I just tossed my mushrooms back in with the beans and let them go a bit longer. Also looks great on the plate.
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    This recipe is featured in:

    The Best Christmas Recipes