Air Fryer Kabocha Squash Wedges with Miso Honey, Whipped Feta and Chili Pepitas

Instructions

1. 1

   Preheat the air fryer to 380°F / 193°C for 3 minutes.

2. 2

   Place the kabocha squash wedges in a large bowl and toss with 1 tablespoon olive oil, salt, and black pepper until evenly coated.

3. 3

   Arrange the squash in a single layer in the air fryer basket. Cook at 380°F / 193°C for 10 minutes.

4. 4

   Meanwhile, make the glaze by mixing the white miso, honey, 1 teaspoon of the lime juice, and the water in a small bowl until smooth and brushable.

5. 5

   In another bowl, make the whipped feta by mashing the feta cheese with the Greek yogurt, grated garlic, 1 teaspoon olive oil, and 2 teaspoons lime juice until creamy. Set aside.

6. 6

   Toss the pumpkin seeds with the remaining 1/2 tablespoon olive oil, red pepper flakes, and lime zest.

7. 7

   Open the air fryer, turn the squash wedges, and brush them with the miso-honey glaze. Add the seasoned pumpkin seeds to one side of the basket or to a small air-fryer-safe dish.

8. 8

   Cook everything at 390°F / 199°C for 6 to 8 minutes more, until the squash is tender, browned on the edges, and the seeds are toasted. Watch the seeds and remove them earlier if they brown quickly.

9. 9

   To serve, spread the whipped feta on a platter, arrange the hot squash wedges on top, and scatter over the toasted pepitas. Finish with chopped chives and serve immediately.