Ember Roasted Kabocha Squash
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Ingredients
- 1 Red kabocha squash
- Salt
- Freshly ground black pepper
- Olive oil
- 6 oz Herbed goat cheese
- 1 tbsp Roasted pepitas
- 1 tbsp Roasted sunflower seeds
- 1 tsp Sesame seeds
- 2 tbsp Chopped fresh dill
- 1 handful Fresh basil leaves
- Flaky salt, to garnish
Instructions
- Light charcoal in your grill and allow it to burn down to hot embers (no open flames). Nestle the whole squash into the embers and cook for about 1½ hours, rotating every 20 minutes so all sides cook evenly.
- Once the squash begins to soften, carefully poke a few holes in it with a sharp knife to allow steam to escape. Continue cooking until the squash is completely tender.
- Remove the squash from the embers and allow it to cool slightly. Once cool enough to handle, cut it open, remove the seeds, and scoop the flesh onto a serving platter.
- Season with salt, black pepper, and olive oil to taste. Top with crumbled goat cheese, pepitas, sunflower seeds, sesame seeds, dill, and basil. Finish with flaky salt and serve.
Notes
Recipe courtesy of Lee Kalpakis
Visit your local Adams store or shop online at https://shop.adamsfarms.com/ for ingredients.