As kabocha squash and citrus season collide with World Pistachio Day on Saturday, Feb. 26, plant-based pioneer Matthew Kenney shared his recipe for kabocha carpaccio with winter citrus and pistachio relish with us.  

The little green nut that grows in California has more protein than cashews, almonds or peanuts with antioxidant and anti-inflammatory traits that can lower chances for cardiovascular disease and contains fiber, minerals and unsaturated fat that can help keep blood sugar, blood pressure and cholesterol under control.

Kabocha Carpaccio with Winter Citrus and Wonderful Pistachios Relish by Chef Matthew Kenney


Kabocha squash – 1 per person

Salt – 1 tablespoon

Pepper – 1 teaspoon

Coriander ground – 1/2 teaspoon

Cumin ground – 1/2 teaspoon

Olive oil – 1/8 cup


  • Peel squash and cut in half, remove seeds
  • Place squash cut-side down and slice into 1-inch strips
  • Toss the strips with olive oil and the spices, place on tray
  • Roast in 375 oven for 20-25 minutes until fork tender
  • Allow to cool and remove any excess skin
  • Place 4oz between parchment (or plastic wrap) and roll into rough circle about 5-6 inches wide and 2 cm high


  • Mush up the 4oz squash to help break it down before placing it between parchment. This will make rolling easier.


Serving size: 2 people

Dill picked – 1 oz

Chives 2 cm batons – 1 oz

Parsley picked – 1 oz

Spicy Asian micro mix – 2 oz

  • If not available, you use any microgreen or sprouts
  • If no microgreens or sprouts are available, you can use picked mint


  • Pick the dill and parsley off the stems and reserve (can keep the stems for vegetable stock)
  • Cut the chives into 2cm batons and reserve
  • Combine dill, parsley and microgreens in a mixing bowl and gently toss together and reserve
  • Cover with damp paper towel and store in the fridge so it stays fresh


Cara Cara orange juice – 1/2 cup

Olive oil – 1/2 cup


  • Combine in a mixing bowl and whisk well
  • Store in container at room temp till ready for use


Herb mix – 1/4 cup

Wonderful Pistachios No Shells Roasted & Salted – 1/4 cup roughly chopped

Vinaigrette – 1/4 oz


  • Rough chop the pistachios and combine with the herb mix
  • Add the vinaigrette right before planning to use
  • Any remaining herbs from the mix that are not used in the relish can be stored in a container with a damp towel over the top for 2 days


Cara Cara orange – 1 per two servings

Ruby red grapefruit – 1 per two servings

Tangerine – 1 per two servings

Blood orange – 1 per two servings

Instructions for plating:

  • Place rolled squash on plate and season with a drizzle of vinaigrette and a pinch of sea salt
  • Place segments in random spots on the squash but do not completely cover the squash
  • Make the relish and dab over various spots of the entire dish


LA Weekly