Roasted Kabocha with Tahini Sauce

Roasted Kabocha with Tahini Sauce

Print recipe
Serves 6
Prep time 10 minutes
Cook time 20 minutes
Total time 30 minutes
Dietary Diabetic, Gluten Free, Vegan, Vegetarian
Meal type Side Dish
Misc Serve Hot
Crisp on the outside and tender on the inside, this kabocha squash is nicely complemented with creamy, lemony tahini sauce. Substitute other squash or add it to the mix, such as delicata, butternut, or acorn squash.

Ingredients

  • 1 kabocha squash
  • 3 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 cup tahini
  • juice of 1 lemon (about 2 tablespoons)
  • 2 tablespoons water
  • salt to taste

Directions

Step 1
Preheat oven to 425°F.
Step 2
Wash outside of kabocha squash thoroughly. Cut kabocha squash in half and scoop out seeds. Cut into 1-inch thick slices. Toss with oil and salt and spread pieces out onto two baking sheets, leaving plenty of room between each piece.
Step 3
Bake squash for about 20 minutes, flipping halfway, until golden brown on both sides and tender on the inside.
Step 4
Meanwhile, combine tahini, lemon juice, and salt to make the sauce. Add more lemon juice to taste if it is too bitter. Thin with water, 1 teaspoon at a time, as needed.
Step 5
Place baked squash on a dish and drizzle generously with tahini sauce. Serve warm.