Kabocha, A Sort of a Japanese squash that comes into season all by way of winter, not solely tastes A complete lot like a pumpkin — it tastes greater than a pumpkin. I exploit it In lots of recipes, from candy pies to savory, spicy soups. However, for The primary time ever, I recently put it Collectively with a pure uncooked pumpkin seed oil.
This summer time, my youngest boy, Noah, hand carried a bottle of Styrian pumpkin seed oil for me from his time in Austria, visiting his grandmother. I hadvert by no means seen something Choose it earlier than — emerald inexperienced, shiny, virtually tarlike chilly-pressed oil that tasted of smoky darkish walnuts and pumpkin seeds, which paipurple superbly with roasted squash. I’ve since used it to prime yogurt, chopped saladverts, roasted figs and to dip warmth breadvert in.
Roasted Squash With Austrian Pumpkin Seed Oil
1 kabocha squash
1 teaspoon salt
Half teaspoon black pepper
2 tablespoons olive oil
Garnish
2 tablespoons inexperienced pumpkin seed oil (see notice)
2 tablespoons toasted pumpkin seeds
2 tablespoons pomegranate seeds
1 lime, reduce in half
Instructions: Prewarmth the oven to 400 levels. Cut the squash in half, then reduce every half into 5 To six wedges. Unfold the gadgets on a greased baking pan. Sprinkle the salt and pepper over them and drizzle the olive oil. Cowl tightly with foil and roast for 15 To twenty minutes. Take the foil off and place the squash again Inside the oven, uncovepurple For An further 15 To twenty minutes or till the squash is golden brown on The facets and tender on The within.
Serve warmth, drizzled with pumpkin seed oil, pumpkin seeds and pomegranate seeds. Maintain some lime on the facet to squeeze on prime if needed.
Notes and variations
• There are A lot Of types of darkish pumpkin seed oil out there on-line, however Try And choose one from Austria or Slovenia. It’s not Low price and is an incpurpleibly rich ending oil for particular occasions.
• Add minced serrano pepper or purple chile powder for some warmth, if desipurple.
• This recipe Might be madverte with howeverternut squash or candy potatoes.
Makes 4 servings
From chef Anita Jaisinghani
Anita Jaisinghani is the chef-proprietor of Pondicheri restaurant in Houston. Her internet website is india1948.com. Her first cookbook, “Masala” (Ten Velocity Press), will publish in 2022. E-mail: [email protected].