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I think kabocha squash might have to be my favorite of all the squash family. It’s naturally sweet and has this super creamy, starchy texture, almost like a cross between a sweet potato and a pumpkin. If you’ve never cooked with it before, this roasted kabocha squash with herby tahini sauce is the perfect place to start.

Roasted Kabocha Squash with Herby Tahini Dressing

This recipe is super easy to make. For the squash, you just have to (carefully!) slice it, drizzle with olive oil, season, and roast until the edges caramelize and the inside softens. You can eat the skin too, so no peeling will save a lot of time!

What takes this dish to the next level is the herby tahini dressing. It’s bright, nutty, and packed with flavor thanks to fresh herbs and lemon juice. The combination of this creamy dressing and the squash is unbeatable. I like to drizzle about half of the dressing on the squash, and keep the other half on the side for dipping.

This dish works beautifully as a holiday side, but it’s also great for everyday meals. You can serve it warm as a cozy fall dinner with grilled chicken or salmon, or enjoy it cold tossed into a grain bowl with quinoa, chickpeas, and leafy greens. It reheats well too, so it’s a nice option for meal prep.

Besides being super delicious, this dish is packed with nutrition. Kabocha squash is rich in vitamin A, fiber, and complex carbohydrates that provide long-lasting energy. Pairing it with tahini adds healthy fats that help you absorb fat-soluble vitamins like vitamin A. Plus, the herbs add some extra greens to the meal.

This roasted kabocha squash with herby tahini sauce is one of my favorite things to make this time of year. I hope you love it, and leave a comment below if you give it a try.

Roasted Kabocha Squash with Herby Tahini Sauce

This roasted kabocha squash with herby tahini sauce is a nutrient-packed fall side dish that’s easy, flavorful, and perfect for holidays!

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Prep 10

Cook 25

Total 35

Course Appetizer, Side Dish

Cuisine Gluten-Free, Vegan, Vegetarian

Servings 4

Calories 200 kcal

Equipment

Food processor

Ingredients

Roasted Kabocha

1 kabocha squash (about 6-7" across)
1/2 tbsp olive oil (or oil spray)
1/2 tsp salt
1 tsp garlic powder
1/2 tsp smoked paprika

Herby Tahini Sauce

1/4 cup tahini
2 tbsp fresh lemon juice
2 tbsp water
1/3 cup fresh dill
1/3 cup fresh mint leaves
1/3 cup fresh parsley
1/2 tsp salt

Instructions

Roasted Squash

Preheat oven to 400F and line a large baking sheet with parchment paper.
Chop the kabocha squash in half (carefully!) and scoop out the seeds. Slice off the hard stems at the top and bottom of the squash.
Slice the squash into about 1" thick slices. Spread evenly onto baking sheet.
Spray with olive oil spray or drizzle olive oil and mix to evenly distribute.
Sprinkle on the salt, garlic powder, and smoked paprika evenly across the slices.
Bake for 20-25 minutes until slightly browned and easily pierced with a fork.

Herby Tahini Sauce

While the squash is cooking, make the sauce.
Add tahini, lemon juice, and water to a food processor and mix until fully combined. The tahini tends to thicken at first when mixed with liquid, so you may need to add another tbsp more water to get a creamy consistency.
Add herbs and salt and blend for 2-3 minutes until the herbs are mostly chopped up and the sauce is a bright green color.
Drizzle the sauce over the squash and/or place on the side as a dipping sauce.

Roasted Kabocha Squash with Herby Tahini Sauce