Roasted squash of the winter varieties is one of those simple dishes that feel far more special than the effort it takes to make. A quick toss with olive oil, salt, pepper, and fresh thyme transforms naturally sweet, velvety squash into a deeply flavorful side that works with almost anything you’re cooking. The drizzle of the tahini sauce, seasoned with lemon, cumin, and garlic, gives just the right hit of brightness to balance the richness of the squash. I used kabocha squash here, but you could also use Hokkaido or acorn squash, or even a small pumpkin.
This is a gluten-free, vegan, and wonderfully Blue Zone–friendly recipe when served alongside rice and beans, yet it’s just as at home next to roasted poultry, baked tofu, or your favorite fall and holiday meals. Easy, beautiful, and endlessly versatile — this is the kind of dish you’ll make once and immediately add to your weekly fall and winter rotation.
Why This Is Good for You
Kabocha and Hokkaido squash are two of the most nutrient-dense winter squashes, rich in beta-carotene, vitamin C, fiber, and slow-burning carbohydrates that help keep blood sugar steady. Roasting them with olive oil and thyme adds healthy fats and anti-inflammatory herbs that support digestion and immunity.
Tahini brings calcium, magnesium, and plant-based protein, while lemon juice adds vitamin C. The combination of roasted squash and creamy tahini creates a harmonious dish that’s grounding, nourishing, and naturally supportive of hormone and blood-sugar balance — especially for women 45+.
Roasted Squash with Tahini Dressing
Ingredients
For the Squash
- 1 medium kabocha squash cut into wedges
- 2 –3 tablespoons olive oil
- Salt to taste
- Pepper to taste
- Fresh thyme leaves from a few sprigs
- 1 –2 green scallions thinly sliced
- Black sesame seeds for garnish
For the Tahini Dressing
- ½ cup tahini
- ¼ cup lemon juice
- 1 clove garlic minced or grated
- 2 teaspoons maple syrup
- 1/2 teaspoon ground cumin
- ¼ teaspoon salt
- ¼ cup water plus more as needed
- Black pepper or red pepper flakes to taste
Instructions
Prep the Squash
- Preheat the oven to 425°F (220°C).
- Cut the kabocha squash into 1-inch wedges, leaving the skin on. Scoop out the seeds and strings.
Season
- Arrange the wedges on a baking sheet or dish.
- Drizzle with olive oil and season generously with salt and pepper.
- Scatter fresh thyme leaves over the top.
Roast
- Roast for 25–35 minutes, flipping halfway through. The squash should be tender with lightly caramelized edges.
- Optional: broil for 1–2 minutes for extra color.
Make the Tahini Dressing
- Whisk together the tahini, lemon juice, garlic, cumin, maple syrup, and salt.
- Slowly add the water until the dressing becomes smooth and pourable.
- Season with black pepper or red pepper flakes.
Finish and Serve
- Transfer the roasted squash to a serving platter.
- Garnish with fresh thyme, sliced scallions, and a sprinkle of black sesame seeds.
- Serve with the tahini dressing drizzled over the top or on the side.
Nutrition
You may also like:
LEMON VEGETABLE COUSCOUS
POTATO AND ASPARAGUS SALAD
ROASTED SQUASH, RED ONION, AND POMEGRANATE SALAD
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