RecipesSeamus MullenFood

The Holiday Dish to Take Your Side Game from Zero to 100 

RecipesSeamus MullenFood
The Holiday Dish to Take Your Side Game from Zero to 100 


Roasted Kabocha Squash & Pomegranate Yogurt Sauce  

Servings: 8 people
Prep Time: 45 min

Novemebr 22, 2017  •  By Seamus Mullen

The holiday season is upon us and to celebrate, I am sharing this festive side dish from my new book Real Food Heals. It is guaranteed to woo your guests and provide an essential pop of color, flavor and most importantly, health to your seasonal celebrations. 

I use a traditional Moroccan mix of herbs called ras el hanout in this dish. This warming, aromatic blend can include up to thirty spices and usually starts with at least cumin, coriander, ginger, cinnamon, nutmeg, pepper and allspice. When the squash wedges roast, the warm seasonings soak into the flesh and create a caramelized crust. 

TIP: You can find ras el hanout in most supermarkets or order it online. 

Farmer's market fresh pomegranate seeds


  • 1 medium kabocha squash, scrubbed, halved, seeded and cut into 8 wedges

  • Leaves from 1 small bunch of thyme 

  • Leaves from 1 small bunch of sage

  • 1 garlic clove, grated on a Microplane

  • 1/2 cup extra-virgin olive oil

  • Zest and juice of 1 orange 

  • 1/4 cup of maple syrup

  • 1 tablespoon of RAS el hanout spice 

  • Jacobson flake finishing sea salt and black pepper

  • Pomegranate Yogurt Sauce (see below) 


  1. Preheat the oven to 400'F.
  2. In a food processor, combine the sage, thyme, garlic, oil and orange zest and juice and process until smooth. Transfer to a bowl and whisk in the maple syrup. Arrange the squash in a single layer in a glass or ceramic baking dish. Using a pastry brush, thoroughly brush the squash with the maple-oil mixture. Sprinkle with the ras el hanout, then season with salt and pepper. 
  3. Cover the dish with aluminum foil and roast until the flesh and skin of the squash are tender, about 35 minutes. A pairing knife should slide through easily. 
  4. Uncover the Squash. Divide among serving dishes, top with yogurt sauce and season with salt and pepper. Serve immediately. 

  • 1 cup full plain yogurt

  • 1/2 garlic clove, grated

  • 1/4 cup extra virgin olive oil

  • Zest + juice of 1 lemon

  • 1 1/2 teaspoons ground pink peppercorns

  • Seeds of 1/2 pomegranate

  • 2 tablespoons fresh mint, chopped


Combine all ingredients in a bowl and stir until well mixed. Season with coarse sea salt.