Brûléed Squash with Pepitos


Brûléed Squash with Pepitos

Show off the squash as its seasoned, roasted and broiled until crispy on top. The sweet crust of squash balances beautifully with creamy goat cheese and the salty crunch of the pumpkin seed. This recipe comes to us from Jen of Domestic Divas.

Serves 6

  • 3 delicata squashes*, halved & seeded
  • 2 tablespoon extra virgin olive oil
  • salt & pepper, to taste
  • 2 tablespoons brown sugar
  • 2 tablespoon basil, cut into long, thin strips
  • 1/4 cup pepitos (pumpkin seeds), roasted & salted
  • 1/4 cup goat cheese, crumbled**

*delicata squashes are striped, 5-10 inches long and 1-2 lbs. Feel free to substitute 4-6 lbs of your favorite squash if delicata are not available.

**store your goat cheese in the freezer for easy crumbling.

Preheat the oven to 400 degrees.

Cut the squash halves into slices so that they are in the shape of semi-circles and place in a single layer in oven-proof dishes. Brush with olive oil and generously sprinkle with salt and pepper.

Fill the dishes with about 1/4 inch of water, which shouldn’t cover the squash. Place in the oven and roast for about 30-40 minutes, or until the squash are tender.

Remove the squash from the oven and set the oven temperature to broil.

Sprinkle the tops of the squash slices with brown sugar. Place under the broiler for about 3-5 minutes or until the sugar melts and caramelizes.

Layer the squash in a serving dish. Sprinkle with the pepitos and goat cheese on top. Finish the dish with the sliced basil and some fresh cracked pepper.

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Nutrition Information

Brûléed Squash with Pepitos

Servings per Recipe: 6

Amount per Serving

Calories:  195

Calories from Fat:  97

Total Fat:  10.8g

Saturated Fat:  3.3g

Cholesterol:  7mg

Sodium:  60mg

Potassium:  1273mg

Carbohydrates:  21.0g

Dietary Fiber:  5.3g

Protein:  9.0g

Sugars:  14.7g

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