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Anais Goldberg's Charred Kabocha Squash with Chipotle Dust


  • Ghee or Avocado oil
  • Kabocha squash
  • Kosher salt
  • Extra-virgin olive oil
  • Chipotle powder
  • Cilantro, coarsely chopped
  • Maldon salt


Recipe and photo by Anais Goldberg


  1. Preheat oven to 350 degrees.Wash squash and dry thoroughly with a dish cloth.
  2. Place whole squash in the oven and roast for an hour, until fork tender.
  3. Once cooked, slice squash in half from stem to bottom and scoop out the seeds.
  4. Cut squash into one and a half inch thick wedges and set aside. Season lightly with kosher salt on both sides.
  5. Heat up a cast iron skillet over medium-high heat. When hot, spread ghee or avocado oil over the pan and allow it to warm.
  6. Place the wedges of squash onto the pan and allow them to char, about three minutes per side.
  7. Transfer to a serving dish in a single layer. Drizzle with extra-virgin olive oil and sprinkle with cilantro, Maldon salt, and a light dusting of chipotle powder.
  8. Serve hot or at room temperature.

Make ahead tip: The kabocha squash can be roasted three days ahead of time and then stored in the refrigerator either whole or already cut into wedges.