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.

Directions

1. Preheat the oven to 425 degrees Fahrenheit and line a baking sheet with Gefen Parchment Paper.

2. In a small bowl, mix the spices, salt, and sugar together.

3. Lay the squash down in a single layer. Sprinkle with spice mixture. Drizzle with olive oil.

4. Cover with a foil sheet and roast for 20 minutes covered. Remove the foil and roast for 25 minutes uncovered or until crispy.

5. Lay on a platter and drizzle with tahini paste. Top with parsley and raisins.

6. Serve warm or room temperature.

Notes:

Click here for tips on slicing the squash.

Recipe tags

Autumn Autumn flavors Cardamom Cookinginheelss Fall Fall flavors Fall squash Flavorful Gluten free Healthy Healthy ingredients Kabocha Kabocha squash Raisins Roasted Roasted squash Roasted vegetables Roasted veggies Shushy Turin Simple Smoked paprika Spice blend Sweet Tahina Tahini Techina Tehina Tehini Thanksgiving Winter

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Alyssa

2 years ago

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.