Roasted Carnival Squash with Persimmon, Lime, and Ssamjang

5 from 1 vote

Squash and persimmons are two ingredients that are plentiful and perfect during the late fall to early winter months. The persimmons on the west coast during these months are truly amazing.

The natural sweetness is really enough to eat on its own, you really don’t need to do much. This is a pretty straightforward recipe but one that everyone just loved. You have the sweetness from both the squash and persimmons, you have some spice from the korean ssamjang paste, some acid from the white balsamic and lime, and a little texture and nuttiness from the chestnuts.

This is a great vegan recipe and one that could easily be a starter for any dinner party. Here is the recipe I hope you enjoy it!

Ingredients

6 people

Roasted Carnival Squash with Persimmon, Lime, and Ssamjang

1 carnival squash deseeded, cut into 8 equal pieces
2 tbsp ssamjang
2 tbsp Basil chiffonade
1 Fuyu Persimmon shaved
1 tbsp White balsamic
1 chestnut roasted, grated
1 lime zested
salt to taste

Nutritional information

Calories: 73kcalCarbohydrates: 15gProtein: 3gSodium: 773mgFiber: 1gSugar: 8gVitamin C: 1mgIron: 1mg

Prep Time 15

Cook Time 1

Total Time 1 15

Servings 6 people

How to roast carnival squash

Preheat oven to 400 degrees, Place carnival squash on a sheet pan lined with parchment paper. Drizzle each piece of squash with olive oil and salt. Place in the oven and bake for 40 minutes or until the squash is tender but not mushy. Take out and allow to cool to room temperature.

To Finish

Take the cooled squash and spread a little ssamjang paste on the top of each one. Place back in the oven to heat up for 5-7 minutes just to get hot. Then take out and cover each wedge of squash with 4-5 slices of persimmon.
Place each one on a plate. Then drizzle each one with a place of white balsamic, lime zest, and shaved chestnuts. Serve and enjoy this easily recipe!!!