I love that this recipe has so many great flavors but is still super simple. It’s the perfect winter side that is still light (and not a kugel.) I use the McCormick brand of Garam masala, but if you can’t find it, you can use pumpkin pie spice or Chinese five spice instead. I add in a little sugar to make the sweetness of the kabocha pop and add a little caramelization, but if you prefer to leave it out, feel free! The kabocha is usually sweet enough without it.
Roasted Kabocha with Raisins and Tahini
Recipe By Shushy Turin
- Cooking and Prep: 1 h
- Serves: 6
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Contains:
Ingredients (11)
Main ingredients
Start Cooking
Prepare the Roasted Kabocha
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Preheat the oven to 425 degrees Fahrenheit and line a baking sheet with Gefen Easy Baking Parchment Paper.
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In a small bowl, mix the spices, salt, and sugar together.
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Lay the squash down in a single layer. Sprinkle with spice mixture. Drizzle with olive oil.
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Cover with a foil sheet and roast for 20 minutes covered. Remove the foil and roast for 25 minutes uncovered or until crispy.
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Lay on a platter and drizzle with tahini paste. Top with parsley and raisins.
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Serve warm or room temperature.
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Made this as a Thanksgiving side dish and loved the flavor combination! The squash cooked perfectly and tasted SO good! Also added some toasted pine nuts to this dish, and it was a good call. If your tahini is too thick to spread well across all the squash slices, be sure to loosen it a bit by putting it in the microwave for about 20-30 seconds.
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Made this as a Thanksgiving side dish and loved the flavor combination! The squash cooked perfectly and tasted SO good! Also added some toasted pine nuts to this dish, and it was a good call. If your tahini is too thick to spread well across all the squash slices, be sure to loosen it a bit by putting it in the microwave for about 20-30 seconds.
Please
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