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Roasted Kabocha Squash With Savory Granola
Elevate your seasonal feast with this masterpiece of flavors and textures. Immerse kabocha squash and onion wedges in a dance of olive oil, curry powder, garlic powder, and the aromatic embrace of fresh rosemary. Roasted to perfection, they’re crowned with our bespoke Savory Rosemary Sea Salt Cashew Granola with a Curry Twist—a symphony of crunch and complexity. As a final touch, crumbled goat cheese lends its creamy charm. A culinary canvas that’s both satisfying and sensational!
Servings
Prep Time
10 minutes
Cook Time
40 minutes
Total Time
50 minutes
Ingredients
Roasted Kabocha Squash
- 1 kabocha squash, seeded, cut into thin wedges
- 1 large onion, cut in wedges
- 2 tablespoons olive oil
- 1 teaspoon curry powder
- 1 teaspoon garlic powder
- 2 teaspoons chopped fresh rosemary
- Salt and pepper, to taste
- 1 1/2 cup Savory Rosemary Sea Salt Cashew Granola with a Curry Twist; recipe follows
- 4 ounces goat cheese, crumbled
- Additional olive oil, if desired
Savory Rosemary Sea Salt Granola with a Curry Twist
- 1/4 cup canola oil
- 1 tablespoon maple syrup
- 1 egg white, beaten
- 1 1/2 cup old fashioned rolled oats
- 1 ( 5-ounce) package PLANTERS® rosemary & sea salt cashews, rough chopped
- 1/2 cup shelled PLANTERS® pistachios, rough chopped
- 1/2 cup PLANTERS® dry roasted sunflower kernels
- 2 tablespoons sesame seeds
- 1 teaspoon curry powder
- pinch red pepper flakes
Directions
For the Roasted Kabocha Squash
- Heat oven to 400°F. Place squash and onions on large rimmed baking sheet. Drizzle with oil. Sprinkle with seasonings. Toss together. Roast 30 to 40 minutes, flipping halfway through. Test for doneness with a fork.
- Arrange squash on serving platter. Top with savory granola and goat cheese. Drizzle with additional olive oil , if desired.
For the Savory Rosemary Sea Salt Granola with a Curry Twist
- Heat oven to 350°F. Line baking sheet with parchment paper.
- In small bowl, whisk oil, maple syrup, and egg white.
- In separate bowl, combine oats, nuts, and seasonings.
- Poor oil mixture over oats and nut mixture. Stir to coat well. Spread onto baking sheet.
- Bake 25 to 30 minutes, stirring halfway, until fragrant and golden in color. Cool on pan, then break up and store in an airtight container.
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