Roasted Kabocha Squash with Pecan-Raisin Relish
- 1 (2 pound) kabocha squash
- 6 tablespoons olive oil, divided
- ½ teaspoon salt, divided
- ⅛ teaspoon ground black pepper
- 1 cup raisins
- ½ cup apple cider vinegar
- ½ cup chopped pecans
- ½ cup minced fresh parsley
- ½ cup minced fresh cilantro
- 1 tablespoon maple syrup
- Preheat oven to 425°F (220°C)..
- Halve squash lengthwise, scoop out and discard the seeds, and cut squash into thin wedges (don’t peel the squash – the skin is edible!).
- Whisk olive oil, ¼ teaspoon salt, and pepper together in a bowl; brush onto the squash wedges. Arrange wedges onto two rimmed baking sheets.
- Roast squash for 15 minutes, flip the squash wedges, and continue roasting until squash is tender and just starting to brown, about 10 minutes more.
- Mix raisins and vinegar in a large bowl; let soak for 15 minutes. Stir pecans, parsley, cilantro, maple syrup, and remaining ¼ teaspoon salt with the raisins and vinegar; spoon over the squash wedges to serve.
If you can’t find kabocha squash, butternut or acorn squash can be substituted. However be aware, those varieties must be peeled and may need to cook a bit longer.
What others are saying
Katie Hason says:
Kabocha squash is so underrated! This dish was really good. I also really enjoyed the cilantro-molasses relish, it was delicious. This is perfect for holidays, special occasions, or small gatherings with family and friends.
Greg Jones says:
This was an easy squash roast and the relish was delicious. I thought the pecans and raisins added a nice crunch and flavor to the relish. Very good.
Judith Rodriguez says:
This was a hit at our Thanksgiving table! I didn’t have pecans or raisins so I subbed toasted pistachios and sunflower seeds and dried cranberries and it was delicious.