Bruleed Squash with Pepitos

  • Yield: servings


3 delicata squashes, cut into halves and seeded
2tablespoons extra-virgin olive oil
Salt and pepper
2tablespoons brown sugar
2tablespoons basil, cut into long, thin strips
1/4cup pepitos (pumpkin seeds), roasted and salted
1/4cup goat cheese, crumbled


  1. Preheat the oven to 400F.
  2. Cut the squash halves into slices so that they are in the shape of semi-circles and place in a single layer in oven-proof dishes. Brush with olive oil and generously sprinkle with salt and pepper.
  3. Fill the dishes with about 1/4 inch of water, which shouldn’t cover the squash. Place in the oven and roast for about 30-40 minutes, or until the squash are tender.
  4. Remove the squash from the oven and set the oven temperature to broil.
  5. Sprinkle the tops of the squash slices with brown sugar. Place under the broiler for about 3-5 minutes or until the sugar melts and caramelizes.
  6. Layer the squash in a serving dish. Sprinkle with the pepitos and goat cheese on top. Finish the dish with the sliced basil and some fresh cracked pepper.

Note: Delicata squashes are striped, 5 to 10 inches long and 1 to 2 pounds. Feel free to substitute 4 to 6 pounds of your favorite squash if delicata are not available.

Recipe by Jen of Domestic Divas, courtesy of Meatless Monday

Nutritional Info *per serving

  • Calories 195
  • Fat 11g
  • Saturated Fat 3g
  • Cholesterol 7mg
  • Sodium 60mg
  • Potassium 1273mg
  • Carbohydrate 21g
  • Fiber 5g
  • Sugars 15g
  • Protein 9g