Why You’ll Love This Recipe

I love how this recipe transforms simple, seasonal ingredients into something extraordinary. The roasted kabocha brings a natural sweetness, while the savory granola introduces a contrasting texture and burst of flavor. The hint of curry and rosemary makes it aromatic and unique, and the goat cheese provides a creamy element that completes the dish. It’s a wonderful way to bring warmth and creativity to your fall or winter table — perfect as a side or even a vegetarian main.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Roasted Kabocha Squash

• 1 kabocha squash, seeded and cut into thin wedges

• 1 large onion, cut into wedges

• 2 tbsp olive oil

• 1 tsp curry powder

• 1 tsp garlic powder

• 2 tsp chopped fresh rosemary

• Salt and pepper, to taste

• 1 1/2 cups Savory Rosemary Sea Salt Cashew Granola with a Curry Twist (see recipe below)

• 4 oz goat cheese, crumbled

• Extra olive oil, for drizzling (optional)

Savory Rosemary Sea Salt Granola with a Curry Twist

• 1/4 cup canola oil

• 1 tbsp maple syrup

• 1 egg white, beaten

• 1 1/2 cups old-fashioned rolled oats

• 1 (5 oz) package rosemary & sea salt cashews, roughly chopped

• 1/2 cup shelled pistachios, roughly chopped

• 1/2 cup dry roasted sunflower kernels

• 2 tbsp sesame seeds

• 1 tsp curry powder

• Pinch of red pepper flakes

Directions

For the Roasted Kabocha Squash

1. I preheat the oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.

2. I arrange the kabocha squash and onion wedges on the baking sheet. I drizzle them with olive oil and sprinkle over the curry powder, garlic powder, rosemary, salt, and pepper.

3. I toss everything together to coat evenly, then spread out the pieces in a single layer.

4. I roast for 30–40 minutes, flipping halfway through, until the squash is tender and caramelized.

5. I transfer the roasted squash and onions to a serving platter, then top them with the savory granola and crumbled goat cheese.

6. I drizzle with extra olive oil before serving, if desired.

For the Savory Rosemary Sea Salt Granola with a Curry Twist

1. I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a small bowl, I whisk together the canola oil, maple syrup, and egg white.

3. In a separate bowl, I combine the oats, chopped nuts, sunflower kernels, sesame seeds, curry powder, and red pepper flakes.

4. I pour the wet mixture over the dry ingredients and stir well to coat evenly.

5. I spread the mixture out onto the prepared baking sheet and bake for 25–30 minutes, stirring halfway through, until golden and fragrant.

6. I let it cool completely on the pan, then break it into clusters. I store any extra granola in an airtight container.

Servings and Timing

Serves: 4
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes

Variations

Sometimes I substitute sweet potatoes or butternut squash for the kabocha. If I want a vegan version, I skip the goat cheese or use a dairy-free alternative. For a spicier granola, I add extra red pepper flakes or a pinch of cayenne. You can also toss in dried cranberries or raisins for a touch of sweetness that complements the curry flavor beautifully.

Storage

The roasted squash is best served fresh, but leftovers keep well in the fridge for up to 3 days. I store the granola separately in an airtight container at room temperature for up to 2 weeks to maintain its crunch. When reheating, I warm the squash in the oven and sprinkle on the granola and cheese just before serving.

FAQs

Can I use other nuts for the granola?

Yes, almonds, pecans, or walnuts work beautifully in place of pistachios or cashews.

Do I need to peel the kabocha squash?

No — the skin becomes tender when roasted and adds extra texture and nutrients.

Can I make the granola ahead of time?

Yes, it can be made several days in advance and stored in an airtight container.

What if I don’t have curry powder?

You can use garam masala or a mix of cumin, coriander, and turmeric for a similar flavor.

Is this dish vegetarian?

Yes, it’s vegetarian as written, and it can be made vegan by omitting or substituting the goat cheese.

Can I serve this as a main dish?

Absolutely — add a side of quinoa or lentils to make it a hearty vegetarian meal.

What’s the best way to cut kabocha squash?

Microwave it for 2–3 minutes to soften the skin slightly, then use a sharp knife to cut into wedges.

Can I use store-bought granola?

You can, but homemade savory granola adds a unique and fresh flavor to the dish.

Can I roast other vegetables with the squash?

Yes, carrots, parsnips, or bell peppers roast beautifully alongside the kabocha.

How do I make it extra crispy?

Roast on a large baking sheet with space between the pieces and avoid overcrowding.

Conclusion

This Roasted Kabocha Squash with Savory Granola is a stunning, flavor-packed dish that celebrates seasonal produce with a twist. I love the contrast between the sweet roasted squash, the crunchy, nutty granola, and the creamy goat cheese. Every bite feels balanced and thoughtful — perfect for a dinner party, a festive table, or simply when you want something nourishing and impressive. It’s proof that vegetables can be every bit as exciting as the main course.