Roasted Kabocha Squash with Tahini Dressing
Roasted Kabocha Squash with Tahini Dressing is an easy roasted kabocha squash recipe with garam masala spice and maple orange tahini dressing!
Thanksgiving is T-minus 24 days away — I can’t contain my excitement! It’s my favorite holiday, and I’ll be hosting again this year. I’ve hosted every year except for one in the past 10+ years, so I’m like a fish out of water if I don’t. 🙂
Every year I make a turkey a few weeks ahead of time so that I can make homemade turkey stock and freeze it for my gravy. That’s one less thing to think about, and it’s another excuse to enjoy roasted turkey. Because once a year is never enough!
Enough about that, let’s move onto this roasted kabocha squash recipe!
The roasted kabocha squash is tender and caramelized, with the warm spice of garam masala. The tahini dressing adds creaminess, along with a burst of orange maple flavor.
The pomegranate arils add a tart-sweet crunch, as well as a beautiful, festive touch.
This would be such a show stopping side dish for the holidays or dinner parties, and the flavors really deliver.
If you have a tahini dressing leftover, be sure to use it in this Chicken Shawarma Salad!
What is kabocha squash?
Kabocha squash is a variety of pumpkin, which originated in Japan. It’s become very popular the past several years, and I can find it in my local markets almost year round.
The flesh of kabocha squash tastes sweet and nutty, and is mildly starchy. The peel is also edible, which makes prep work much easier.
This is one of my favorite varieties of winter squash because the flavor and texture make every dish special.
See these 25 Kabocha Squash Recipes for more inspiration and learn more about this amazing squash.
How to cut kabocha squash
I know a lot of people are intimidated about cutting winter squash, but I promise that it’s really easy with the step by step instructions below.
- Stand the kabocha squash upright on a cutting board.
- Insert a paring knife into the top of the kabocha squash and cut downward until you reach the bottom, and repeat on the other side.
- Turn the squash over and either crack it open the rest of the way, or use your paring knife carefully to cut through the bottom of the squash.
- Use the tip of a large spoon to scrape the seeds and stringy insides out of the squash.
- Place each half cut side down and cut into 1″ thick wedges.
How to roast kabocha squash
- Preheat the oven to 400 degrees.
- Place the kabocha squash wedges on a large rimmed baking sheet and toss with the olive oil, garam masala, and salt and pepper to taste.
- Roast until tender and caramelized, about 30-40 minutes.
How to make tahini dressing
- Place the tahini, orange zest and juice, maple syrup and water in a medium bowl and whisk until smooth.
- Add more water until the desired consistency is reached.
Recipe notes
- The garam masala may be substituted with your favorite seasonings. Curry powder, chai spice, chili powder, cumin and cinnamon are all great choices!
- The kabocha squash may be substituted with your favorite winter squash.
- Leftover tahini dressing will keep for up to one week stored in an air tight container in the refrigerator.
See all of my Side Dish recipes for more inspiration.
More kabocha squash recipes:
- Chorizo chili
- How to make pumpkin puree
- Kabocha squash mashed potatoes
- Roasted kabocha squash soup by Simply Recipes
- Pumpkin curry
Roasted Kabocha Squash with Tahini Dressing
Equipment
Ingredients
- 1 small kabocha squash halved, seeded and sliced into 1″ thick wedges (see blog post for full details on how to cut kabocha squash)
- 2 tablespoons extra virgin olive oil
- 2 teaspoons garam masala seasoning see notes for other seasoning ideas
- salt and pepper to taste
- 1/2 cup tahini
- 1 tablespoon orange zest
- 1/4 cup fresh orange juice
- 2 tablespoons maple syrup
- 1/3-1/2 cup water
- 1/3 cup pomegranate arils
- Curly kale for garnish
Instructions
- Preheat oven to 400 degrees.
- Place kabocha squash wedges on a large rimmed baking sheet and toss with the olive oil, garam masala, and salt and pepper to taste until well coated. Roast for 35-40 minutes or until golden brown and tender. Remove from heat and cool slightly.
- Place the tahini, orange zest, orange juice, maple syrup and 1/3 cup water in a bowl and whisk well until smooth. Add additional water as necessary to reach the desired consistency.
- Place the curly kale on a platter for garnish, and add the kabocha squash. Drizzle generously with the tahini dressing and top with the pomegranate arils. Serve warm with more tahini dressing and enjoy!
Notes
- Nutrition information includes all of the tahini dressing, but you won’t need it all.
- The garam masala may be substituted with your favorite seasonings. Curry powder, chai spice, chili powder, cumin and cinnamon are all great choices!
- The kabocha squash may be substituted with your favorite winter squash.
- Leftover tahini dressing will keep for up to one week stored in an air tight container in the refrigerator.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
5 Comments on “Roasted Kabocha Squash with Tahini Dressing”
Marcie, loving this roasted squash. The pomegranate looks so pretty and that maple orange tahini dressing sounds wonderful!
Thank you Kelly! All of these flavors work so well together. 🙂
I’m loving this as a holiday side dish and the tahini dressing sounds delicious. We’ve already celebrated the Canadian Thanksgiving, but we love to celebrate the US Thanksgiving too. I can see why it’s a favourite holiday!
Gahhh so much yes! I love roasted kabocha squash and with that orange tahini dressing? Yes to the please!! haha I hear you – I’m cooking thanksgiving this year but we’re traveling for Christmas and I’m feeling so weird / disappointed that I won’t be making any food for it! lol
What a pretty autumn/winter dish! I’m sure that your Thanksgiving spread is pretty dang awesome 🙂