1 kabocha squash, about 2 1/2-3 pounds
¼ cup olive oil
1 teaspoon kosher salt
¼ cup avocado or expeller pressed safflower oil
¼ cup currants
1/3 cup pistachios or slivered almonds
½ cup chopped Italian parsley
Pinch of salt
Preheat oven to 400°F.
Wash the exterior of the squash thoroughly, then place on a microwave-safe dish.
Microwave the squash for 4 to 6 minutes.
Squash will be ready when the sharp tip of a knife goes in easily. Allow squash to cool for a few minutes, then cut the squash into ½ inch thick slices. Arrange the slices of squash on a baking sheet, then toss with olive oil and salt. Roast until the squash is caramelized, about 20 minutes. Switch oven to broiler setting and roast for another 2 minutes. Remove from oven and set aside. In a shallow frying pan, warm oil over medium heat and fry the currants for a few minutes until they are puffed up. Remove currants from pan and drain on a paper towel. In the same frypan, gently brown the nuts. In a small bowl, toss the currants, nuts and chopped parsley, then sprinkle with a pinch of salt. Arrange the hot Kabocha pieces on a serving platter and sprinkle with fruit and nut mixture.