Roasted Kabocha Squash

If you haven't tried Kabocha Squash, allow me to introduce you to your new favorite fall squash. It's lightly sweet, creamy and the perfect side dish!

📝 Ingredients

• 1 kabocha squash
• olive oil
• 1 teaspoon kosher salt
• 1 cup greek yogurt
• 2 tablespoons maple syrup
• juice of 1/2 lemon
• 1/2 teaspoon cinnamon
• nutmeg
• 1/2 cup pomegranate seeds
• 1/4 cup pistachios, chopped

👨‍🍳 Instructions

1. 1Preheat oven to 425 degrees.
2. 2Cut squash in half and remove seeds. Cut the squash halves into 1 inch wedges, place on a parchment lined baking sheet, drizzle with 1-2 tbsp olive oil and salt. Roast for 40 minutes or until golden and fork tender.
3. 3Whisk the yogurt, maple syrup, lemon juice, cinnamon and nutmeg in bowl until combined.
4. 4Place squash on a platter, drizzle with yogurt and top with chopped pistachios.