Roasted Kabocha Squash, Haricots Verts, Mushrooms and Pepitas
- Level: Easy
- Total: 1 hr
- Prep: 15 min
- Cook: 45 min
- Yield: 8 servings
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- Level: Easy
- Total: 1 hr
- Prep: 15 min
- Cook: 45 min
- 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
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.
My Private Notes
Episode:
The Secret to a Holiday Meal
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