Who’s with me on eating roasted kabocha squash for breakfast?
I’m stopping by to share one last side dish idea before the holidays—one that will carry you through the rest of winter. Kabocha squash is lightly sweet with a savory depth that pairs beautifully with both sweet and savory toppings. Honestly, I might even prefer it to butternut squash.
Roasting brings out its caramel notes and soft texture, making it an ideal vehicle for bright, contrasting flavors. In this version, roasted kabocha is finished with silky whipped goat cheese and a vibrant pomegranate pepita relish. The combination is rich, tangy, and a little crunchy—the perfect balance.
This dish feels warming and special without being fussy. The whipped goat cheese adds creaminess and a subtle tang, while the pomegranate pepita relish brings freshness, texture, and a touch of sweetness. The relish’s tart pomegranate arils and toasted pepitas make the whole plate pop.
It’s also festive—red and green jewel tones that look gorgeous on a holiday table but are equally welcome for a cozy weeknight dinner.
Best of all, this recipe is simple enough to make any evening. The relish is particularly versatile—you can spoon it over crackers, salads, roasted vegetables, or simply eat it by the spoonful if you love pomegranate and pepitas as much as we do.
For yourself, I mean.
That’s the kind of recipe I adore: easy to prepare, forgiving, and somehow indulgent even when it’s just for one.
My friend Lacy dreamed up the pomegranate pepita relish, and it’s ridiculously flavorful. It has finely diced shallot, a touch of honey, fresh herbs, and a bright splash of red wine vinegar. Its texture and flavor are similar to a chimichurri or gremolata—fresh, herbaceous, and a little zippy. Make it a day ahead and chill it so the flavors meld; it gets even better after resting.
Whipping the goat cheese in a food processor makes it airy and easily spreadable. Pulse with a clove of garlic, then blend until smooth. You can prepare the whipped goat cheese ahead of time and keep it refrigerated, though it’s most drizzlable and spreadable if you whip it shortly before serving.
If you’re not adding another dish to your holiday spread, this makes an ideal post-holiday comfort meal just for you—simple, colorful, and full of flavor.
Roasted Kabocha Squash with Pomegranate Pepita Relish
Roasted Kabocha Squash with Pomegranate Pepita Relish
4 people
15 minutes
30 minutes
45 minutes
Ingredients
- 1 kabocha squash, seeds removed and cut into wedges
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon freshly cracked black pepper
- ¼ teaspoon freshly grated nutmeg
- 4 ounces goat cheese, at room temperature
- 1 garlic clove
pomegranate pepita relish
- 1 cup pomegranate arils
- ⅓ cup roasted, salted pepitas
- 2 tablespoons diced shallot
- 2 tablespoons chopped fresh parsley
- 1 ½ tablespoons olive oil
- 1 teaspoon honey
- 1 teaspoon red wine vinegar
- ¼ teaspoon salt
- ¼ teaspoon freshly cracked black pepper
Instructions
-
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
-
Arrange the kabocha wedges on the sheet and drizzle with olive oil. Season with salt, black pepper, and nutmeg. Roast for 25 to 30 minutes, flipping once, until the squash is tender and caramelized. Note: the skin is edible and becomes tender when roasted—peel it if you prefer.
-
While the squash roasts, place the goat cheese and garlic in a food processor. Pulse and then blend until smooth and airy. Season with a pinch of salt and freshly cracked black pepper.
-
To serve, spoon or drizzle the whipped goat cheese over the warm roasted kabocha, then top with the pomegranate pepita relish.
pomegranate pepita relish
-
Combine all relish ingredients in a bowl and stir to combine. You can prepare this up to a day ahead and refrigerate it in a sealed container; the flavors deepen as it sits.
Did you make this recipe?
Share your photos and tag your posts with the recipe hashtag on social media. I appreciate seeing how you make it!
All those colors!