Smoky Guajillo and Late-Harvest Stone Fruit Kabocha Roast

Introduction

There is something magical about the way the afternoon sun hits the coastline this time of year, and it always makes me crave a dish that feels grounded yet bright. Today, I am leaning into that golden hour energy with a tender roast that swaps the traditional for something straight from the soil. We are taking a gorgeous, dense Kabocha squash and treating it with the respect of a centerpiece, basting it in a smoky guajillo and late-season stone fruit glaze that screams California autumn. It is unfussy, deeply flavorful, and meant to be shared on a sunlit patio with a crisp glass of local white wine.

Ingredients

• 1 large Kabocha squash, halved and seeded, cut into thick 2-inch wedges
• 3 tablespoons Sonoma extra virgin olive oil
• 2 dried guajillo chiles, stemmed and seeded
• 1/2 cup ripe plums or nectarines, pitted and chopped
• 2 tablespoons verjus or fresh lemon juice
• 1 tablespoon maple syrup or agave
• 2 cloves garlic, smashed
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin seeds, toasted
• Sea salt and cracked black pepper to taste
• 1/4 cup toasted pepitas (pumpkin seeds)
• 1/4 cup fresh cilantro and mint leaves, torn
• 1 tablespoon preserved lemon rind, finely minced

Instructions

1. Preheat your oven to 425F. If you have an outdoor grill with almond wood or oak, that is even better for that authentic smoky finish.
2. In a small saucepan, lightly toast the guajillo chiles over medium heat until fragrant, then cover with hot water and soak for 10 minutes until soft.
3. In a blender, combine the soaked chiles, chopped stone fruit, olive oil, verjus, garlic, maple syrup, smoked paprika, and cumin seeds. Blend until completely smooth to create your adobo glaze.
4. Arrange the Kabocha wedges on a parchment-lined baking sheet. Generously brush each wedge with the adobo glaze, ensuring they are well-coated. Season with sea salt and black pepper.
5. Roast for 35 to 40 minutes, flipping halfway through and applying more glaze, until the squash is tender and the edges are beautifully charred and caramelized.
6. While the roast is finishing, toss the toasted pepitas with the preserved lemon and fresh herbs.
7. Transfer the tender squash wedges to a large wooden platter. Top with the herb and pepita mixture and a final drizzle of olive oil before serving warm.

This roast is a reminder that the best meals do not need to be complicated; they just need to honor the ingredients. The smoky heat from the chiles paired with the jammy sweetness of the plums creates a profile that is pure West Coast soul. I hope this brings a little bit of that Ojai sunshine and Pacific breeze to your table today. Enjoy every bite, and I will see you at the market tomorrow!

Emily