Roasted Kabocha Squash

Name: Roasted Kabocha Squash
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 4 servings
Ingredients: 2 medium kabocha squash; 1/4 preserved lemon rind; 3 tablespoons olive oil, divided; Freshly ground black pepper; Salt; 2 lemons, preferably Meyer; 2 sprigs flat-leaf parsley

Getting reviews...

Level: Easy

Total: 1 hr 10 min
Active: 10 min

Yield: 4 servings

The farmers' markets are full of beautiful fall squash; right now, our favorite is the kabocha squash. It has rich, firm flesh that's not watery. We prepare the squash like we would prepare meat to concentrate the texture and flavor.

Level: Easy

Total: 1 hr 10 min
Active: 10 min

Yield: 4 servings

Ingredients

Deselect All

2 medium kabocha squash

1/4 preserved lemon rind

3 tablespoons olive oil, divided

Freshly ground black pepper

Salt

2 lemons, preferably Meyer

2 sprigs flat-leaf parsley

Directions

Preheat the oven to 400 degrees F. Cut the squashes in half horizontally. Scoop out the seeds and discard. Dice the preserved lemon rind.
Place the squash halves, cut side up, on a rimmed baking sheet. Drizzle the flesh with olive oil, salt, pepper, diced preserved lemon rind, and a squeeze of lemon. Roast uncovered in the oven, 1 hour.
Remove the squash from the oven. Cut into large wedges, drizzle with the remaining olive oil and lemon juice, salt, pepper, and chopped parsley. Serve immediately, or use in Pasta with Roasted Kabocha Squash and Pecorino Romano (see recipe).