Kabocha Squash with Pomegranate Yogurt
Wow your guests with this delicious kabocha squash recipe from celebrity Chef Seamus Mullen.
1/2 grated garlic
1/4 cup extra virgin olive oil
1/2 bunch chopped sage
Handful of thyme
2 tablespoons maple syrup
1 medium Kabocha squash skin on, seeded and cut into 4 wedges
1/2 tablespoon Ras el Hanout spice
1 cup whole milk
1/2 clove of grated garlic
1/4 cup of Arbequina olive oil
Zest and juice from one lemon
1/2 tablespoon ground pink peppercorn
Seeds of 1 fresh pomegranate
2 tablespoons fresh mint, coarsely chopped
- Preheat oven to 400°F (205°C).
- Combine grated garlic, olive oil, sage and thyme into a food processor and process until smooth. Whisk in maple syrup. Spread half the Kabocha squash in a 1.5 quart CW by CorningWare Medium Baker. Using a pastry brush, thoroughly brush all the squash with the olive oil/maple syrup mixture. Season with salt, pepper, Ras el Hanout and orange zest and roast, covered with foil, for 35 minutes or until the flesh and skin are tender.
- Meanwhile combine the milk, Arbequina olive oil, lemon zest and juice, peppercorn, pomegranate seeds, mint and salt and pepper to taste in a 20-ounce CW by CorningWare Small Baker.
- Remove the squash from oven and cut each piece into bite-size pieces. Place them in a clean, cool dish. Top each piece of squash with a dollop of the yogurt and serve immediately.
Makes 4 servings; or 16 tasting portions.
Recipe provided by worldkitchen.com via Brandpoint Content; Copyright 1996-2014.