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Roasted Kabocha Squash with Pomegranate Pepita Relish

This roasted kabocha squash is caramely and naturally sweet, drizzled with whipped goat cheese and topped with pomegranate pepita relish. It's unreal!
5 from 2 votes
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  • 1 kabocha squash, seeds removed and cut into wedges
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ½ teaspoon freshly cracked black pepper
  • ¼ teaspoon freshly grated nutmeg
  • 4 ounces goat cheese, at room temperature
  • 1 garlic clove

pomegranate pepita relish

  • 1 cup pomegranate arils
  • cup roasted, salted pepitas
  • 2 tablespoons diced shallot
  • 2 tablespoons chopped fresh parsley
  • 1 ½ tablespoons olive oil
  • 1 teaspoon honey
  • 1 teaspoon red wine vinegar
  • ¼ teaspoon salt
  • ¼ teaspoon freshly cracked black pepper


  • Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
  • Place the squash on the sheet and drizzle with the olive oil. Sprinkle with the salt, pepper and nutmeg. Roast the squash for 25 to 30 minutes, flipping once during cook time. Note: we do eat the skin of this squash! It’s super delicate and gets chewy and wonderful in the oven. If you’re not into that, you can certainly peel the squash too.
  • To make the goat cheese, place it in the bowl of your food processor with the garlic. Pulse a few times then blend it until it’s smooth and no lumps remain. Season with a pinch of salt and freshly cracked black pepper.
  • To serve, drizzle the squash with the whipped goat cheese. Top with the pomegranate pepita relish and eat!

pomegranate pepita relish

  • Combine all ingredients in a bowl and stir. You can make this a day ahead of time and keep it sealed in the fridge. It tastes great after it sits for awhile!

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