Roasted Kabocha Squash with Vanilla Bean Salt

A twist on a classic fall dish, sweet and earthy roasted kabocha squash is topped with hazelnuts and rich goat cheese. Finished with Vanilla Bean Salt, this is a great dish for enjoying seasonal flavors.

Note: if you don't have kabocha squash, you can use butternut squash or acorn squash instead.

Recipe by the JSC Kitchen

Process

Preheat your oven to 400 degrees and line a large sheet tray with parchment paper.

Prepare your squash: halve the squash and scoop out the inside, then slice into 1 inch pieces. Place the slices on the sheet tray and generously brush both sides with olive oil. Sprinkle with kosher salt.

Roast squash for 25-30 minutes, flipping half way through. 

When the squash is ready, remove from the oven and let cool for 5 minutes. While the squash is cooling, chop your hazelnuts. 

Plate the squash and dress with a drizzle of olive oil, dollops of goat cheese, a handful of hazelnuts. Finish with Vanilla Bean Salt to taste and enjoy.