Roasted Kabocha Squash With Tahini Dressing Food

ROASTED KABOCHA SQUASH WITH TAHINI DRESSING

Roasted Kabocha Squash with Tahini Dressing image

Roasted Kabocha Squash with Tahini Dressing is an easy roasted kabocha squash recipe with garam masala spice and maple orange tahini dressing!

Provided by Marcie

Categories Vegan

Time 50m

Number Of Ingredients 11

Ingredients

1 small kabocha squash (halved, seeded and sliced into 1" thick wedges (see blog post for full details on how to cut kabocha squash))
2 tablespoons extra virgin olive oil
2 teaspoons garam masala seasoning (see notes for other seasoning ideas)
salt and pepper (to taste)
1/2 cup tahini
1 tablespoon orange zest
1/4 cup fresh orange juice
2 tablespoons maple syrup
1/3-1/2 cup water
1/3 cup pomegranate arils
Curly kale (for garnish)

Steps:

Preheat oven to 400 degrees.
Place kabocha squash wedges on a large rimmed baking sheet and toss with the olive oil, garam masala, and salt and pepper to taste until well coated. Roast for 35-40 minutes or until golden brown and tender. Remove from heat and cool slightly.
Place the tahini, orange zest, orange juice, maple syrup and 1/3 cup water in a bowl and whisk well until smooth. Add additional water as necessary to reach the desired consistency.
Place the curly kale on a platter for garnish, and add the kabocha squash. Drizzle generously with the tahini dressing and top with the pomegranate arils. Serve warm with more tahini dressing and enjoy!

Nutrition Facts : ServingSize 1 g, Calories 184 kcal, Carbohydrate 19 g, Protein 4 g, Fat 12 g, SaturatedFat 2 g, Sodium 11 mg, Fiber 3 g, Sugar 7 g

ROASTED KABOCHA SQUASH WITH TAHINI AND HERB SALAD

Roasted Kabocha Squash with Tahini and Herb Salad image

Any tender herbs will brighten this dish -- swap in parsley for cilantro, or tarragon for mint.

Provided by Martha Stewart

Categories Lunch Recipes

Time 45m

Number Of Ingredients 10

Ingredients

1 medium kabocha squash, halved, seeded, and cut into 1-inch wedges
3 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
2 tablespoons fresh lime juice
1 teaspoon honey
1/2 serrano chile, seeded and minced
1/2 cup Greek yogurt
2 tablespoons tahini
3 cups mixed fresh dill, cilantro, and mint
3 tablespoons toasted white sesame seeds

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.

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