Description

This Roasted Kabocha Squash with Savory Granola is a beautifully balanced dish featuring sweet, caramelized kabocha squash and onions paired with a crunchy, curry-spiced nut and seed granola. Finished with creamy goat cheese and a drizzle of olive oil, it’s a flavorful and textural side or vegetarian main that feels both rustic and refined.

Ingredients

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 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

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Instructions

Prepare the squash: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. Arrange kabocha squash and onion wedges on the sheet. Drizzle with olive oil and sprinkle with curry powder, garlic powder, rosemary, salt, and pepper. Toss to coat evenly and spread into a single layer.
Roast: Bake for 30–40 minutes, flipping halfway through, until tender and caramelized.
Prepare the granola: Preheat oven to 350°F (175°C) and line a baking sheet with parchment. In a small bowl, whisk together canola oil, maple syrup, and egg white. In another bowl, combine oats, cashews, pistachios, sunflower kernels, sesame seeds, curry powder, and red pepper flakes. Pour the wet mixture over the dry and stir to coat.
Bake the granola: Spread the mixture on the prepared baking sheet and bake for 25–30 minutes, stirring halfway through, until golden and fragrant. Let cool completely, then break into clusters.
Assemble the dish: Transfer the roasted squash and onions to a serving platter. Top with savory granola, crumbled goat cheese, and a drizzle of olive oil if desired.

Notes

Swap kabocha for butternut squash or sweet potatoes.

Make it vegan by skipping or substituting the goat cheese with a dairy-free option.

Add extra red pepper flakes or cayenne for a spicier flavor.

Mix in dried cranberries or raisins for a hint of sweetness.

Serve as a main dish with quinoa or lentils for added protein.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Side / Vegetarian Main
Method: Roast / Bake
Cuisine: Modern Australian / Fusion

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 8 g
Sodium: 310 mg
Fat: 28 g
Saturated Fat: 8 g
Unsaturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 5 g
Protein: 10 g
Cholesterol: 20 mg