Baked Adobo Kabocha Squash with Chanterelles and Citrus Herb Salsa

Introduction

Warm, grounded, and unapologetically coastal, this holiday centerpiece brings the glow of the California winter harvest straight to your table. We roast whole kabocha glazed in smoky guajillo adobo, pack it with buttery heirloom pinto beans, wild Mendocino chanterelles, and toasted masa crumbs, then finish it with a burst of winter Ojai citrus and fresh garden herbs.

Ingredients

• 1 large kabocha squash (about 3.5 to 4 pounds), top sliced off and seeded
• 3 dried guajillo chiles, stemmed and seeded
• 1 dried ancho chile, stemmed and seeded
• 3 tablespoons Sonoma extra-virgin olive oil, divided
• 4 cloves garlic, smashed
• 1 teaspoon ground Mexican oregano
• 1 teaspoon toasted cumin seeds
• 1 tablespoon apple cider vinegar or verjus
• 1 pound fresh chanterelle mushrooms, torn into bite-sized pieces
• 1 cup cooked heirloom pinto or Flor de Mayo beans
• 1/2 cup fresh masa or coarse stone-ground cornmeal, toasted dry until fragrant
• 1 medium shallot, thinly sliced
• Sea salt and cracked black pepper, to taste
• 1 Cara Cara or Ojai Pixie tangerine, peeled and diced
• 1 tablespoon preserved lemon rind, finely minced
• 1/3 cup fresh cilantro leaves and tender stems, roughly chopped
• 2 tablespoons fresh mint, chopped
• 1/4 cup toasted pumpkin seeds (pepitas)

Instructions

1. Preheat your oven to 400°F (200°C) and line a rimmed baking sheet or cast-iron skillet with parchment paper.
2. Lightly toast the guajillo and ancho chiles in a dry pan over medium heat for 1 minute until fragrant, then soak them in a bowl of boiling water for 15 minutes to soften.
3. Blend the rehydrated chiles with garlic, oregano, cumin, vinegar, 2 tablespoons olive oil, a pinch of sea salt, and 1/4 cup of the soaking water until smooth to create your adobo paste.
4. Season the hollowed cavity and skin of the kabocha squash with salt, then generously brush the inside and outside with half of the adobo paste.
5. In a large skillet over medium-high heat, add the remaining 1 tablespoon olive oil and sauté the sliced shallots and chanterelles until golden and tender, about 6 to 8 minutes.
6. Fold the cooked heirloom beans and toasted masa crumbs into the mushroom mixture, tossing gently to coat.
7. Spoon the mushroom and bean filling tightly into the prepared squash and brush the exposed edges with an extra smear of adobo.
8. Place the stuffed squash into the prepared pan, tent loosely with parchment and foil, and bake for 45 minutes.
9. Remove the foil cover and bake for an additional 20 minutes until the squash flesh is fork-tender and the top is lightly caramelized.
10. While the squash bakes, toss the diced citrus, preserved lemon, cilantro, mint, and pepitas together in a small bowl with a tiny splash of olive oil to make the salsa.
11. Transfer the baked squash to a serving board and crown with the fresh citrus-herb salsa just before serving warm.

Set this golden squash straight in the center of your table, hand out spoons, and let everyone dig into the layers of velvety squash, earthy wild mushrooms, and zesty citrus. It captures everything I love about California cooking—generous, grounded, and bursting with vibrant sunshine.

Emily