Crisp Kitchen Maple Roasted Kabocha Squash with a Ginger Tahini Drizzle



  • 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


  1. Preheat the oven to 425°F. Line 2 baking sheets with parchment paper.
  2. 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.
  3. 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.

Ginger Tahini Dressing

Serves 4

You’re going to want to drizzle this sesame ginger dressing over everything! Nutty, savory, and slightly sweet, it’s fantastic on salads, noodles, and more.


  • 3 tablespoons smooth tahini, we love Soom
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons rice vinegar
  • 1 tablespoon tamari
  • 1 heaping teaspoon grated ginger
  • 1 teaspoon maple syrup or honey
  • 1 to 3 tablespoons water, more if needed for drizzling consistency


  1. In a small bowl, whisk together the tahini, sesame oil, vinegar, tamari, ginger, maple syrup, and 1 tablespoon water until smooth.
  2. If the dressing is too thick, add an additional 1 to 2 tablespoons water until it’s a drizzleable consistency.