ROASTED KABOCHA SQUASH WITH BLOOD ORANGES & CREAMY TURMERIC DRESSING
This wintery squash is made a bit more interesting with beautifully crimson blood oranges, nutty pistachios, and tangy turmeric dressing.
Personally, I can eat about half of this as a meal and find that it stands alone wonderfully. It also serves as an excellent side dish alongside a big salad and roasted chicken.
Serves 4-6
YOU WILL NEED
1 kabocha squash
3 tablespoons avocado oil or melted ghee
1 teaspoon flaky sea salt
½ teaspoon cardamom
1 blood orange, peeled and sliced
¼ cup pistachios, toasted
Creamy Turmeric Dressing, recipe below
TO MAKE
Preheat the oven to 400ºF.
Cut the kabocha squash in half lengthwise and scoop out the seeds. Cut each squash half widthwise into ½” slices. Place the squash slices on a parchment paper lined baking sheet and toss with avocado oil, salt and cardamom to coat evenly. Arrange the slices evenly spaced on the baking sheet. Place in the oven to roast until fork-tender, about 40 minutes, flipping each slice halfway through to ensure both sides are evenly caramelized.
Arrange the squash on a serving platter. Top with blood orange slices and toasted pistachios.
Drizzle with the Creamy Turmeric Dressing. Serve right away.
for the CREAMY TURMERIC DRESSING
1 cup unsweetened non dairy yogurt or kefir
1/4 cup raw honey
3 tablespoons lemon juice
1 teaspoon ground turmeric
½ teaspoon ground cumin
½ teaspoon fine sea salt
¼ teaspoon black pepper
In a small bowl, whisk together all of the dressing ingredients. Keep refrigerated in a sealed container until serving.