Roasted Kabocha Squash, Haricots Verts, Mushrooms and Pepitas

Ingredients

• 1 bunch chives fresh diced for garnish finely
• 8 servings pepper red crushed
• 0.5 teaspoon ground cinnamon 
• 1 pound haricots verts 
• 4 cups kabocha squash 
• 8 servings kosher salt 
• 8 servings olive oil extra virgin extra-virgin
• 1 pound oyster mushrooms 
• 0.5 cup pumpkin seeds green for garnish ( pumpkin seeds)

Equipment

• bowl
• oven

Directions

1. Watch how to make this recipe.
2. Preheat the oven to 375 degrees F.
3. In a large bowl, toss the squash with olive oil, cinnamon, crushed red pepper and salt.
4. Put the squash on a sheet tray and put in the oven. Roast the squash until very soft, about 30 minutes.
5. Toss the haricots verts with olive oil, crushed red pepper and salt. Put on a sheet tray and roast in the oven for 15 to 17 minutes. Repeat this process with the mushrooms and roast for 12 to 14 minutes.
6. Place the pepitas on a sheet tray and roast for 7 to 8 minutes.
7. When all the veggies are roasted, combine all them.
8. Garnish with the toasted pepitas and chives.