The red kabocha squash is farmer Amon Muller’s personal favorite to serve with pasta and chard, or he purees it to spread on flatbread. But most of all, his family loves it in a simple salad, dressed with tangy salsa verde, and topped with tart pomegranate seeds.
For the salad
- 1 red kabocha squash
- 2 tablespoons olive oil
- Salt and freshly ground pepper
- 1 pomegranate
- 4 ounces baby arugula
- 4 ounces chevre cheese
For the salsa verde vinaigrette
- 1 cup packed parsley leaves
- 1 or 2 cloves garlic, roughly chopped
- ¼ teaspoon chile flakes
- ¼ cup red wine vinegar
- 1 cup extra-virgin olive oil
- Preheat the oven to 400°F. Line a sheet tray with parchment paper or oil it liberally.
- Using a sharp knife, cut the kabocha in half and scoop out the seeds. Peel it, if you like. Cut the flesh into wedges about 1-inch thick. Pile the wedges on the prepared pan, drizzle with the olive oil, season generously with salt and pepper, and toss to coat. Roast until tender when pierced with a fork, 40 to 45 minutes. Let cool on the pan.
- Meanwhile, make the salsa verde vinaigrette: In a blender, add the parsley, garlic, chile flakes and red wine vinegar; pulse to combine. With the motor running, stream in the olive oil. Season to taste with salt.
- To seed the pomegranate, cut it in half. Working over a bowl, tap the back of the halves with a wooden spoon to extract the seeds.
- When the kabocha is ready, arrange it on plates. Place the arugula in a large bowl, drizzle with some of the salsa verde and toss to coat. Pile the dressed arugula on the kabocha. Crumble the chevre on top, sprinkle with the pomegranate seeds, and serve.
Keywords: kabocha squash, salad