Leading vegan chef Matthew Kenny has teamed up with Wonderful Pistachios to serve this dish at four of his restaurants — Sutra in New York City, Plant Food + Wine in Los Angeles, Althea in Chicago and Liora in Baltimore, M.D. — throughout February.
He peels Kabocha squash and slices it into 1-inch strips, tosses it in olive oil, salt, pepper, cumin and coriander and roasts it in a 375-degree Fahrenheit oven until they’re “slightly fork tender,” around 15-20 minutes.
He chills the squash and at service dresses them in a relish made with equal parts dill, parsley, chervil, chives, mixed microgreens and chopped, roasted and salted pistachios. He garnishes that with citrus segment supremes including ruby red grapefruit, lime, Meyer lemon, blood orange, tangerine and car acara orange and dresses it in a vinaigrette made of equal parts car acara orange juice and a fruity olive oil.