Roasted kabocha squash with dates, Parmesan, and pepitas from The A.O.C. Cookbook (page 94) by Suzanne Goin

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Grilled quail with couscous, walnuts, and pomegranate salsa

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • peaceoutdesign on December 03, 2024

    As TrishCP did, I peeled the squash after roasting the halves. I used arugula and thought that the combo was great. Another suggestion that I will sub in next time, is the sherry vinegar.

  • Totallywired on December 01, 2018

    Terrific salads in this book, no exception here. Used what was on hand so some substitutions here (eg. Raisins for dates) to no ill effect. Agree that sherry vinegar would be welcome here.

  • Barb_N on November 22, 2017

    I placed everything on top of wild rice to make it a meal. I used baby kale and butternut squash, though I would have preferred arugula and kabocha. The pepitas are a must. I needed twice as much relish because of the added rice. Made the rice and roasted the squash ahead- got dinner on the table quickly.

  • TrishaCP on November 20, 2017

    I made this for a family dinner, and everyone loved it. I used kabocha squash, and peeled after roasting because I never peel a winter squash unless it must be done. I did cut the dates, parmesan, and squash smaller than in the photo for better distribution, and added more greens (in my case arugula too). I didn't have the pepitas, but they would certainly be welcome. Delicious!

  • L.Nightshade on May 29, 2017

    I subbed butternut for kabocha, and arugula for dandelion greens. Now that I look at my photo, I wonder if I overdid the pepitas somehow, but the recipe does call for a healthy dose of them. Being a winter squash lover, I was quite happy with this dish. It was very good with the butternut, but I'd love to try it with kabocha some time. I didn’t have a sense of anything missing, but I think Rainey Ramone's (on CH) of adding a bit of sherry vinegar is worth a try.

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