Inspired by

Makes 3 cups


  • 1 kabocha squash, halved, seeded, peeled and cut into 1” chunks
  • ¼ c olive oil
  • 2 tsp. curry powder
  • Salt and pepper to taste
  • 1 jalapeno, minced
  • 2 T red onion, finely chopped 
  • 2 T lime juice
  • 1/3 c cilantro, chopped


  1. Preheat oven to 450°F.
  2. On a baking sheet, toss the squash with 2 T of olive oil and the curry powder and season with salt and pepper.
  3. Roast for 20 minutes, stirring once or twice, until the squash is golden and tender. Let cool to room temperature.
  4. Place squash in a medium bowl, and fold in the jalapeno, onion, lime juice, cilantro and the remaining 2 T of olive oil. Season with salt and pepper and serve with tortilla or pita chips.