Ingredients
Scale
- ⅓ cup raw pumpkin seeds (pepitas)
- 1 large shallot, thinly sliced into rings
- ¼ cup unseasoned rice vinegar or white wine vinegar
- 1 tsp. sugar
- 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, divided
- 4 honeynut squash (2½–4 lb.), trimmed, halved lengthwise, seeds removed
- ¼ cup vegetable oil
- Freshly ground pepper
- 1 garlic clove, finely chopped
- 1½ cups whole-milk cottage cheese
- Chili crisp
- Coarsely chopped mixed tender herbs (such as cilantro, dill, basil, and/or mint; for serving)
Instructions
- Preheat the oven to 425°F (220°C) and set a large rimmed baking sheet on the lower rack.
- Toast the pumpkin seeds on a small rimmed baking sheet for 6 to 8 minutes until slightly darkened and fragrant.
- In a small bowl, mix sliced shallots, vinegar, sugar, and salt. Stir until dissolved and let pickle.
- Toss the halved honeynut squash with vegetable oil, kosher salt, and pepper.
- Arrange the squash cut side down on the hot baking sheet and roast for 25 to 35 minutes until tender.
- Combine garlic and cottage cheese in a small bowl and season with salt.
- Serve by placing roasted squash cut side up on a platter, filling with cottage cheese, top with pickled shallots and chili crisp, and garnish with pumpkin seeds and herbs.
Notes
You can pickle the shallots a day in advance and roast the squash up to two hours ahead of time.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: squash, vegetarian, healthy, quick meal, cottage cheese