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close up overhead shot of roasted kabocha squash

Roasted Kabocha Squash with Tahini Dressing

Servings: 8 servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Roasted Kabocha Squash with Tahini Dressing is an easy roasted kabocha squash recipe with garam masala spice and maple orange tahini dressing!
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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

Equipment

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.
    kabocha squash collage before and after roasting
  • 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

Serving: 1g, Calories: 184kcal, Carbohydrates: 19g, Protein: 4g, Fat: 12g, Saturated Fat: 2g, Sodium: 11mg, Potassium: 505mg, Fiber: 3g, Sugar: 7g, Vitamin A: 1563IU, Vitamin C: 20mg, Calcium: 58mg, Iron: 1mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Vegan
Cuisine: American
Author: Marcie
Keyword: how to roast kabocha squash, roasted kabocha squash, roasted kabocha squash recipe
All recipes and images © Flavor the Moments.
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