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Roasted Sunshine Squash with Mint & Pepitas


1 medium sunshine Kabocha squash
3 tablespoons olive oil
Sea salt and freshly ground black pepper
1/4 cup roasted pepitas
1/2 cup fresh mint leaves, chiffonade
1/2 cup pomegranate seeds


  1. Preheat oven to 425°F.
  2. Cut squash into 1 1/2″-thick wedges, leaving skin on.
  3. Scrape off seeds and strings with a large spoon and discard.
  4. Coat wedges with oil and season with salt and pepper.
  5. Lay wedges cut side down on a large rimmed baking sheet.
  6. Roast, carefully turning halfway through, until golden brown on both sides, about 30 minutes.
  7. Transfer squash to a large platter and sprinkle with mint, pomegranates and toasted pumpkin seeds.