Grilled Kabocha Squash with Mint-Pomegranate Pesto

I love the dense-fleshed kabocha squash. It’s beautiful when simply steamed and seasoned with a little flaky salt and olive oil, or in a salad with walnuts, pomegranate seeds, and radicchio Treviso. Red kuri squash has an identical flavor but a more delicate skin, and it makes an excellent substitute. Here, we roast the kabocha until it’s softened, and then slap it in a grill pan to char the edges. If you make the pesto in advance, this is very easy to pull together. If you’re looking for a