Roasted Squash with Tahini Dressing
Servings: 4 servings
Calories: 273kcal
Easy to make and healthy savory roasted Kabocha squash with tahini sauce. Gluten-free and vegan.
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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
Calories: 273kcal | Carbohydrates: 30g | Protein: 8g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Sodium: 167mg | Potassium: 960mg | Fiber: 5g | Sugar: 8g | Vitamin A: 3127IU | Vitamin C: 36mg | Calcium: 114mg | Iron: 3mg