Nateur Cooking with Kacie Carter: Roasted Kabocha Squash Wedges with Pomegranate Parsley Dukkah
Eating healthy doesn’t have to be boring. It’s still possible to indulge in your favorite foods, while nourishing your body at the same time. Here we share clean versions of delicious recipes that will leave you feeling and looking incredible and not to mention, insanely satisfied!
Name: Kacie Carter
Instagram: @kaciecarter @honeyhi
Job description: Chef, Holistic Nutritionist, and Restaurant Owner.
Favorite dish to serve at a dinner party: A beautiful spice-laden, brothy, sauce-y braised pasture raised meat, cooked low and slow until it’s falling apart, showered in fresh herbs.
Favorite skin food ingredient and why: The marine collagen from Agent Nateur. Between the pearl and the amino acids, it’s the perfect building block for healthy skin and hair.
Top three Instagram accounts for inspiration:
Must-have cookbook: Chez Panisse Cafe Cookbook and My Bombay Kitchen by Niloufer Ichaporia King
Top three kitchen supplies you can’t live without: Japanese knives, microplane, and a wooden spoon.
Three things you always keep in your refrigerator: Grass fed butter (Beurre de Baratte is the jam), grainy mustard, and kimchi.
Favorite online shop for kitchen supplies and / or specialty food items: Japanese Knife Imports, Burlap & Barrel and Toiro Kitchen.
Go-to quick, healthy meal: Sautéed greens, some leftover roasted chicken, kraut, a quick chopped herb & lemon sauce (gremolata), leftover roasted sweet potato or winter squash
Favorite healthy treat: Chocolate for sure :)
Skincare mantra: For the love of all things holy, get your face out of the sun lol.
Eat this recipe for: A cozy holiday celebration with your loved ones.
Recipe: Roasted Kabocha Squash Wedges with Pomegranate Parsley Dukkah
For the Squash:
2 lbs kabocha squash, cut into 1/8ths and sliced into wedges on a bias
3 tbsp coconut oil
1.5 tsp sea salt
1 tbsp cinnamon
5 turns black pepper
1/2 tsp aleppo pepper flakes or chile flakes
Cut Kabocha in half and scrape out seeds from both sides with a spoon. Remove stems. Cut into quarters, and then cut each quarter in half, giving you 8 slices. Cut these slices on a sharp bias to make angled chunks. Mix coconut oil and all spices together in a medium bowl and toss kabocha. Roast cut side down at 400 for about 40 minutes until one side has a nice sear. Remove and let cool.
For the Sesame Pepita Dukkah:
Make a large batch to add to everything, not just to top the squash!
1/2 cup pumpkin seeds
1/4 cup white sesame seeds
1/2 cup coriander seeds
1/2 cup maple syrup
1/2 tbsp olive oil
1/2 tsp nutmeg
1 tsp sea salt
1/4 tsp cayenne pepper
Mix all ingredients together in a medium bowl. Tip onto a sheet pan and bake for 25 minutes at 350 degrees, watching carefully to make sure it does not burn. Scrape off sheet pan while warm.
For the Pomegranate Parsley Dukkah Topping:
1/3 cup sesame pepita dukkah
2 tbsp chopped parsley
1 tsp chopped chives
Zest of 1 lemon
1/2 tsp sea salt
4 tbsp olive oil, more to taste if necessary
6 tbsp fresh pomegranate seeds
Combine all ingredients well. Plate squash in several layers, adding a shower of pomegranate parsley dukkah between each layer. Top with Maldon salt.