Truffle Roasted Kabocha Squash

Name: Truffle Roasted Kabocha Squash
Ingredients: 1 kabocha squash (also known as Japanese pumpkin squash); 2 tablespoons olive oil; 2 tablespoons truffle oil; 3 large garlic cloves, crushed; 1 teaspoon sea salt; 1/4 teaspoon fresh cracked pepper; 1 cup fresh arugula; 1/4 cup parmesan cheese, shavings (optional)

8 ingredients

5 steps

Ingredients

1 kabocha squash (also known as Japanese pumpkin squash)
2 tablespoons olive oil
2 tablespoons truffle oil
3 large garlic cloves, crushed
1 teaspoon sea salt
1/4 teaspoon fresh cracked pepper
1 cup fresh arugula
1/4 cup parmesan cheese, shavings (optional)

Directions

1

Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
2

Carefully slice squash into quarters, then slice again creating 1-inch wide squash slices. Remove insides and seeds.
3

Place on baking sheet and brush all sides with olive oil and crushed garlic. Sprinkle generously with sea salt and pepper.
4

Roast for 20 minutes, rotate and continue roasting for an additional 20 minutes.
5

Shave parmesan over hot squash as it comes out of the oven. Serve garnished with fresh arugula leaves.