1smallkabocha squashhalved, seeded and sliced into 1" thick wedges (see blog post for full details on how to cut kabocha squash)
2tablespoonsextra virgin olive oil
2teaspoonsgaram masala seasoningsee notes for other seasoning ideas
salt and pepperto taste
1/2cuptahini
1tablespoonorange zest
1/4cupfresh orange juice
2tablespoonsmaple syrup
1/3-1/2cupwater
1/3cuppomegranate arils
Curly kalefor 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.