Prev Recipe Next Recipe

Recipe courtesy of Anne Burrell

Show: Secrets of a Restaurant Chef

Episode: The Secret to a Holiday Meal

Save Recipe Print

Roasted Kabocha Squash, Haricots Verts, Mushrooms and Pepitas

WATCH

Roasted Kabocha Squash (03:27)

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

Yield:: 8 servings

Level:: Easy

Ingredients

4 cups 1/2-inch-diced kabocha squash
Extra-virgin olive oil
1/2 teaspoon ground cinnamon
Crushed red pepper
Kosher salt
1 pound haricots verts, stem end removed
1 pound oyster mushrooms, pulled into bite-size pieces
1/2 cup pepitas (green pumpkin seeds), for garnish
1 bunch fresh chives, finely diced, for garnish

Directions

Watch how to make this recipe.

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.

My Private Notes

Name: Roasted Kabocha Squash, Haricots Verts, Mushrooms and Pepitas
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 8 servings
Ingredients: 4 cups 1/2-inch-diced kabocha squash; Extra-virgin olive oil; 1/2 teaspoon ground cinnamon; Crushed red pepper; Kosher salt; 1 pound haricots verts, stem end removed; 1 pound oyster mushrooms, pulled into bite-size pieces; 1/2 cup pepitas (green pumpkin seeds), for garnish; 1 bunch fresh chives, finely diced, for garnish