ROASTED KABOCHA SQUASH WITH TAHINI DRESSING
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
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
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
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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- Take the squash out and let it cool for 15 minutes. Carefully slice into half. Scoop out the seeds and seed fibers using a spoon. Discard or save to make roasted seeds later. (see note)
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