Roasted Kabocha Squash With Tahini And Herb Salad Recipes

ROASTED KABOCHA SQUASH WITH SPICED TAHINI YOGURT AND PISTACHIOS

Roasted Kabocha Squash with Spiced Tahini Yogurt and Pistachios image

This roasted kabocha squash with spiced tahini yogurt and pistachios is an easy side dish, perfect for fall, winter, or Thanksgiving!

Provided by Ally Milligan

Time 55m

Number Of Ingredients 11

Ingredients

1 kabocha squash (about 2 lbs)
extra virgin olive oil
1/4 cup tahini paste
1 cup Greek yogurt
2 tablespoons fresh lemon juice
1 garlic clove, finely minced
1 teaspoon pure maple syrup
1 teaspoon cumin
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup roasted and salted pistachios, coarsely chopped

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 SQUASH

Roasted Kabocha Squash image

Simple, easy recipe.

Provided by D. Shiznit

Categories Side Dish Vegetables Squash

Time 45m

Yield 4

Number Of Ingredients 3

Ingredients

1 kabocha squash, cut into wedges and seeded
sea salt to taste
1 tablespoon olive oil, or as needed

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.

Nutrition Facts : Calories 116.7 calories, Carbohydrate 21.9 g, Fat 3.7 g, Fiber 3.8 g, Protein 2.4 g, SaturatedFat 0.5 g, Sodium 90.3 mg, Sugar 5.6 g

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