caramelized kabocha, preserved lemon, mint, toasted seeds

caramelized kabocha, preserved lemon, mint, toasted seeds
ingredients
all
1 medium kabocha squash
peeled and seeded
extra-virgin olive oil
1 whole dried chile de arbol
crumbled
1 pinch sugar
1 pinch salt
sherry vinegar
sea salt
3 medium shallots
thinly sliced
pomegranate seeds
1 whole preserved lemon
rind only, finely chopped
1 tbsp sesame seeds
toasted
1 tbsp nigella seeds
toasted
1 tbsp cumin seeds
toasted
1 handful mint leaves
1 handful cilantro leaves
cookware
1
Preheat the oven to 450°F.
2
Peel the quash and cut it in half lengthwise. Remove the seeds with a spoon. Cut the squash into thick 1 1/2" slices.
3
Toss the slices with olive oil, chile de arbol, pinch of sugar and a pinch of salt. Spread into a single, even layer on a sheet pan. Roast the squash for about 15-20 minutes, then flip each piece over so that each side browns.
4
Roast for another 15-20 minutes or until caramelized. Transfer the squash into a large mixing bowl and season to taste with sherry vinegar, olive oil, and salt.
5
Add the shallots to the baking pan. Roast for about 5-8 minutes or until they start to brown. Check them at the 5-minute mark to make sure they aren't burning.
6
In a medium bowl toss the pomegranate seeds with preserved lemon, roasted shallots, seeds, mint, and cilantro leaves.
7
Lay the caramelized squash in an even layer on a plate or serving platter. Top with the seeds and herbs. Season with sea salt.
source: recipe card from 18 reasons at the COBA conference