Roasted Kabocha Squash
Roasted Kabocha Squash
Ingredients:
- 1 kabocha squash
- 2 TBS extra virgin olive oil
- Sea salt & freshly ground black pepper
- Sesame ginger dressing, for drizzling*
- ¼ cup chopped scallions
- Sesame seeds
- Microgreens
Directions:
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Preheat the oven to 425°F and warm the squash (whole) in the oven for 10 minutes, so that it’s easier to slice.
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Line 2 baking sheets with parchment paper.
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Slice the squash in half lengthwise, scoop out the ribbing and seeds, and then slice into 1½-inch slices. Divide the slices among the baking sheets, drizzle with olive oil, and sprinkle with salt and pepper.
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Roast for 25 to 30 minutes, flipping halfway, until golden brown and tender. (Note: the skin should be tender and it’s edible too!)
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Arrange the roasted squash on a shallow platter. Drizzle with dressing, and sprinkle with scallions, sesame seeds, and microgreens. Season to taste with more salt and pepper
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Serve & Enjoy!
*How to make your own Sesame ginger dressing:
Ingredients:
- 3 tablespoons smooth tahini
- 2 TBS toasted sesame oil
- 2 TBS rice vinegar
- 1 tablespoon tamari
- 1 heaping teaspoon grated ginger
- 1 teaspoon maple syrup or honey
- 1 to 3 tablespoons water (more if needed)
Directions:
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In a small bowl, whisk together the tahini, sesame oil, vinegar, tamari, ginger, maple syrup, and 1 tablespoon water until smooth.
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If the dressing is too thick, add an additional 1 to 2 tablespoons water until it’s a drizzleable consistency.
