Kabocha Squash with Black Lentils and Honey

Squash from Malibu Farm Cookbook
Eat the real thing or don't eat it at all. — Helene Henderson (Photo Credit: Marie Buck)

Kabocha Squash with Black Lentils and Honey

  • Serves: 4
  • Prep Time:
  • Cook Time:
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  • 1 whole kabocha squash
  • 2 tablespoons olive oil
  • 1 cup black lentils, cooked per package instructions
  • Optional:
  • Arugula
  • Crumbled feta cheese
  • 3 tablespoons raw honey
  • ¼ cup lemon juice
  • 3 tablespoons olive oil


  1. Place the whole squash in a large pasta pot and cover with water. Bring to a boil and simmer for 5 minutes. Drain and cut into wedges, thin or thick. Leave the green skin on or remove it.
  2. Drizzle a sheet pan with olive oil and lay the cut wedges on it. Bake in a preheated 400° oven for 20 minutes, turning once half way through. Season the cooked squash wedges with salt.
  3. Whisk together the honey lemon dressing. Toss the squash with the dressing and cooked lentils. If desired, garnish with arugula and crumbled feta cheese.