Roasted Kabocha Squash With Spiced Tahini Yogurt And Pistachios Food

ROASTED KABOCHA SQUASH

Steps:

• Preheat the oven to 400 degrees F. Cut the squashes in half horizontally. Scoop out the seeds and discard. Dice the preserved lemon rind.
• Place the squash halves, cut side up, on a rimmed baking sheet. Drizzle the flesh with olive oil, salt, pepper, diced preserved lemon rind, and a squeeze of lemon. Roast uncovered in the oven, 1 hour.
• Remove the squash from the oven. Cut into large wedges, drizzle with the remaining olive oil and lemon juice, salt, pepper, and chopped parsley. Serve immediately, or use in Pasta with Roasted Kabocha Squash and Pecorino Romano (see recipe).

ROASTED KABOCHA SQUASH WITH SPICED TAHINI YOGURT AND PISTACHIOS

Steps:

• Preheat the oven to 400 degrees F.
• Carefully (!) cut the kabocha squash in half vertically, scoop out the seeds, and then slice each half into 1-inch wedges.
• Arrange the squash slices evenly on a rimmed baking sheet (lined with parchment paper or a silicone baking mat for easy clean-up), drizzle with extra virgin olive oil, and sprinkle with salt and pepper.
• Bake for 40 minutes, flipping halfway through.
• Meanwhile, make the spiced tahini yogurt. In a bowl, mix together the tahini, yogurt, lemon juice, garlic, maple syrup, cumin, cinnamon, and salt. Adjust spiced to taste, if desired.
• Once the squash is done, spread the tahini yogurt sauce evenly on a large platter and arrange squash slices on top. Sprinkle with chopped pistachios.

ROASTED KABOCHA HUMMUS WITH SPICY CRUNCHY SEEDS

Steps:

• For the squash: Preheat the oven to 350 degrees F.
• Remove the skin from the squash and cut open down the middle. Scoop out the seeds and reserve for later. Cut each half into eighths. Spread out on a roasting pan and drizzle lightly with olive oil. Sprinkle with salt and pepper.
• For the spicy seeds: Pour the pepitas on a baking sheet and drizzle with olive oil. In a small bowl, combine the granulated garlic, paprika, cayenne and cumin. Mix well and sprinkle over the pepitas. Season with salt and pepper.
• Place both the squash and seeds in the oven. Roast the squash until tender and caramelized around the edges, 25 to 30 minutes. Remove and allow to cool. Roast the seeds until toasted and crunchy, 12 to 15 minutes. Remove and allow to cool on the baking sheet so they get extra crispy.
• For the hummus: In a blender, combine the chickpeas with an equal amount (by volume) of the roasted squash pieces. Add the tahini, olive oil, paprika, cumin and garlic. Start the blender on low, then increase the speed, using the blender tamper to push down the ingredients into the blades to get a smooth consistency without having to water down the mixture too much. If you need to, stop and scrape down the sides occasionally. Season with salt and pepper and continue to blend until you have a smooth puree. Add a little water if needed to get the mixture moving.
• Scrape out the hummus and place into a wide serving bowl. Drizzle with olive oil, sprinkle with paprika and fresh parsley and scatter the spicy seeds around the edge. Serve with pita chips or toast points.

ROASTED KABOCHA SQUASH WITH TAHINI AND HERB SALAD

Steps:

• Preheat oven to 425 degrees. On a rimmed baking sheet, drizzle squash with oil; season with salt and pepper. Roast, flipping once, until tender, 25 to 30 minutes.
• Meanwhile, whisk together lime juice, honey, serrano, 1/2 teaspoon salt, and 3 tablespoons oil. In a separate bowl, mix yogurt, tahini, 3 tablespoons water, 1/4 teaspoon salt, and a pinch of pepper. Spread yogurt mixture on a platter. Top with squash, herbs, and sesame seeds. Drizzle with lime dressing; serve.

SWEET & SPICY ROASTED KABOCHA SQUASH

Steps:

• Preheat the oven to 400°F Line a baking sheet with a silicon baking liner or parchment paper.
• De-seed and cut the squash into slices about 1/4 inch thick.
• Combine all the dry ingredients. Toss the squash slices in this until coated thoroughly. Add the soy sauce and toss well again.
• Spread the slices in a singler layer on the baking sheet and drizzle them with the oil.
• Bake in the preheated oven for 15 minutes, then turn over, drizzle with more oil and sprinkle more sugar, and bake for an additional 10-15 minutes.
• Serve hot or at room temperature.