Roasted Kabocha Squash, Haricots Verts, Mushrooms and Pepitas

Name: Roasted Kabocha Squash, Haricots Verts, Mushrooms and Pepitas
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Global
Ingredients: 1 bunch fresh chives, finely diced, for garnish; 8 servings Crushed red pepper; 1 teaspoons ground cinnamon; 454 grams haricots verts, stem end removed; 946 milliliters 1/2-inch-diced kabocha squash; 8 servings Kosher salt; 8 servings Extra-virgin olive oil; 454 grams oyster mushrooms, pulled into bite-size pieces; 118 milliliters pepitas (green pumpkin seeds), for garnish

Roasted Kaboch From preparation to the plate, this recipe takes approximately 1 hour. If you like this recipe, you might also like recipes such as Smoky Haricots Verts and Mushrooms, Braised Chicken with Mushrooms, Almonds and Sauteed Haricots Verts, and Haricots Verts, Roasted Fennel, And Shallots.

Instructions

Watch how to make this recipe.

Preheat the oven to 375 degrees F.

Equipment you will use

Oven

In a large bowl, toss the squash with olive oil, cinnamon, crushed red pepper and salt.

Ingredients you will need

Red Pepper Flakes

Olive Oil

Cinnamon

Squash

Salt

Equipment you will use

Bowl

Put the squash on a sheet tray and put in the oven. Roast the squash until very soft, about 30 minutes.

Ingredients you will need

Squash

Equipment you will use

Oven

Toss the haricots verts with olive oil, crushed red pepper and salt. Put on a sheet tray and roast in the oven for 15 to 17 minutes. Repeat this process with the mushrooms and roast for 12 to 14 minutes.

Ingredients you will need

Red Pepper Flakes

Haricots Verts