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!
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.