Preheat the oven to 425°F and warm the squash (whole) in the oven for 10 minutes, so that it’s easier to slice.
Line 2 baking sheets with parchment paper.
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.
Roast for 25 to 30 minutes, flipping halfway, until golden brown and tender. (Note: the skin should be tender and it’s edible too!)
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
Serve & Enjoy!
*How to make your own Sesame ginger dressing:
3tablespoons smooth tahini
2TBStoasted sesame oil
1heaping teaspoongrated ginger
1teaspoonmaple syrup or honey
1 to 3tablespoonswater (more if needed)
In a small bowl, whisk together the tahini, sesame oil, vinegar, tamari, ginger, maple syrup, and 1 tablespoon water until smooth.
If the dressing is too thick, add an additional 1 to 2 tablespoons water until it’s a drizzleable consistency.