Maple roasted kabocha squash with a ginger tahini drizzle

ALL RECIPES

Ingredients

  • 1 kabocha squash
  • 2 teaspoons extra-virgin olive oil
  • 2 teaspoons pure maple syrup
  • Sea salt and freshly ground black pepper, to taste
  • Sesame Ginger Dressing, for drizzling
  • ¼ cup scallions, cut on the bias
  • Toasted maple squash seeds or toasted pepitas
  • Handful of microgreens of choice
  • 1/4 cup pomegranate arils

Ingredients for Sesame Ginger Drizzle:

3 tablespoons smooth tahini
2 tablespoons toasted sesame oil
2 tablespoons rice vinegar
1 tablespoon low-sodium tamari
1 heaping teaspoon grated ginger
1 teaspoon maple syrup or honey
1 to 3 tablespoons room temperature filtered water, more if needed

Instructions

Preheat the oven to 425°F. Line 2 baking sheets with parchment paper.

Slice the squash in half lengthwise, scoop out the seeds and ribbing, and then slice into 1½-inch slices. Divide the slices among the baking sheets, drizzle with the olive oil and maple, sprinkle with salt and pepper, and roast for ~ 30 minutes, flipping halfway, until golden brown and tender. The skin, which is delightfully edible, should be tender as well.

Arrange the roasted squash on a shallow platter. Drizzle with the dressing, and sprinkle with the scallions, pomegranates, toasted maple squash seeds or pepita seeds, and microgreens. Season to taste with additional salt and pepper and serve.

Instructions for Sesame Ginger Drizzle:

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.

Other Notes to Add

Serves 4 to 6

by Crisp Kitchen & Juice