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Roasted Kabocha Squash with Savory Granola

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This recipe brings together the earthy, tender sweetness of roasted kabocha squash with a savory granola that adds a satisfying crunch and a burst of complementary flavors.

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Roasted Kabocha Squash
1 kabocha squash, seeded, cut into thin wedges
1 large onion, cut in wedges
2 tablespoons olive oil
1 teaspoon curry powder
1 teaspoon garlic powder
2 teaspoons chopped fresh rosemary
Salt and pepper, to taste
1½ cups Savory Rosemary Sea Salt Cashew Granola with a Curry Twist; recipe follows
4 ounces goat cheese, crumbled
Additional olive oil, if desired
Savory Rosemary Sea Salt Granola with a Curry Twist
¼ cup canola oil
1 tablespoon maple syrup
1 egg white, beaten
1½ cups old fashioned rolled oats
1 ( 5-ounce) package Planters® rosemary & sea salt cashews, rough chopped
½ cup shelled Planters® pistachios, rough chopped
½ cup Planters® dry roasted sunflower kernels
2 tablespoons sesame seeds
1 teaspoon curry powder
pinch red pepper flakes


For the Roasted Kabocha Squash

  1. Heat oven to 400°F. Place squash and onions on large rimmed baking sheet. Drizzle with oil. Sprinkle with seasonings. Toss together. Roast 30 to 40 minutes, flipping halfway through. Test for doneness with a fork.

  2. Arrange squash on serving platter. Top with savory granola and goat cheese. Drizzle with additional olive oil , if desired.

For the Savory Rosemary Sea Salt Granola with a Curry Twist

  1. Heat oven to 350°F. Line baking sheet with parchment paper.

  2. In small bowl, whisk oil, maple syrup, and egg white.

  3. In separate bowl, combine oats, nuts, and seasonings.

  4. Poor oil mixture over oats and nut mixture. Stir to coat well. Spread onto baking sheet.

  5. Bake 25 to 30 minutes, stirring halfway, until fragrant and golden in color. Cool on pan, then break up and store in an airtight container.

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