Roasted Kabocha Squash With Spiced Tahini Yogurt And Pistachios Recipes

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.

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.

ROASTED KABOCHA SQUASH

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place kabocha squash wedges cut-side up in a baking pan. Brush lightly with olive oil. Sprinkle lightly with sea salt.
• Bake in the preheated oven until tender when pierced with a knife, 35 to 40 minutes.