roasted kabocha squash, roasted japanese pumpkin recipe

Chef Robin Bentley created this roasted kabocha squash (also known as Japanese pumpkin) with bright citronette dressing for an autumn dinner party at the Philadelphia home of his parents, Chris Bentley and Wendy Wurtzburger

Roasted Kabocha Squash with Chèvre and Citronette

Ingredients

  • 1 Large kabocha squash (Japanese pumpkin)
  • ½ lb chèvre goat cheese
  • ½ cup toasted pine nuts
  • Olive oil
  • Salt to taste
  • Mint for garnish (optional)

Directions

  1. Preheat oven to 400° F.
  2. Cut kabocha squash in half and coat thoroughly with olive oil. Season with salt and roast in oven for approximately one hour, until fork tender.
  3. Cut squash into serving size wedges. Toss with citronette dressing to coat.
  4. Arrange squash on serving platter and garnish with chèvre and toasted pine nuts. Add more mint if desired.

Citronette Dressing

Ingredients

  • 2 cloves garlic, minced
  • 1 teaspoon Dijon mustard
  • ¼ cup lemon juice
  • ¾ cup olive oil
  • 1 tablespoon mint, finely chopped
  • Salt to taste

Directions

  • In a small bowl, combine minced garlic, Dijon mustard, lemon juice and salt.
  • Slowly whisk olive oil into dressing, creating an emulsion.
  • Add mint.

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