Roasted Pear and Kabocha Squash with Pumpkin Seeds

Chef Daniel Humm of The NoMad makes the ultimate fall dish
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Roasted Pear and Kabocha Squash
Photo: Lizzie Munro/Tasting Table

"Squash with pear is just a quintessential fall dish," chef Daniel Humm of NYC's The NoMad says about this dish, one of many seasonal stunners in his new cookbook.

And we couldn't agree more. In his sweet-toasty-sour creation, kabocha squash is prepared two ways: roasted and pickled. The squash is served with roasted pear and fresh pear slices with toasted pumpkin seeds, Parmesan and pumpkin seed oil for a perfect balance of fall flavors.

To learn more, read "NoMad About You."

Roasted Pear and Kabocha Squash with Pumpkin Seeds

Recipe adapted from "The NoMad Cookbook," by Daniel Humm and Will Guidara (Ten Speed Press)

Yield: 4 servings

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes


For the Pickled Squash:

1 kabocha squash (about 3 pounds), halved

1 cup white wine vinegar

Kosher salt

For the Roasted Squash and Roasted Pear:

¾ reserved kabocha squash

2 red pears, cored and cut into 6 wedges

6 tablespoons olive oil, divided

6 thyme sprigs, divided

Kosher salt, to taste

For Serving:

1 red pear, thinly sliced

2 tablespoons fresh lemon juice

2 tablespoons pumpkin seed oil

1 teaspoon finely grated lemon zest

½ cup toasted pumpkin seeds

Grated Parmesan


1. Make the pickled squash: Remove and discard the seeds from the squash. Quarter each half and set aside three quarters to roast. Using a mandoline, slice the remaining quarter of squash paper thin and place in a heatproof container. In a small saucepan over high heat, heat the vinegar. Pour the vinegar over the squash, then season with salt and let cool to room temperature.

2. Make the roasted squash and roasted pears: Preheat the oven to 475°. Line 2 rimmed baking sheets with parchment paper. Cut the remaining squash quarters into 1-inch pieces. Place the squash on one baking sheet and the pear on the other. Drizzle each baking sheet with 3 tablespoons of the olive oil and sprinkle each with 3 thyme sprigs. Season each with salt and toss.

3. Roast the squash and the pears in the oven until brown and tender, 18 to 20 minutes for the squash and 8 to 10 minutes for the pears. Remove from the oven and discard the thyme.

4. Gently toss the warm roasted squash, roasted pears and raw pears with the lemon juice, pumpkin seed oil, lemon zest and pumpkin seeds. Taste and adjust the seasoning with salt as needed.

5. To serve, arrange the roasted squash and pears on a platter along with the pickled squash, then top with grated Parmesan.

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