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 parsley
- ½ cup minced cilantro
- 1 tablespoon maple syrup
- Preheat oven to 425°F (220°C)..
- Halve the squash lengthwise, scoop out and discard the seeds, and cut squash into thin wedges (don’t peel the squash – the skin is edible!).
- Whisk together the olive oil, ¼ teaspoon salt, and pepper; 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.
- While the squash is roasting, mix the raisins and vinegar in a large bowl; let soak for 15 minutes. Stir the 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 but must be peeled and may need to cook a bit longer.
What others are saying
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.