Roasted Kabocha with Raisins and Tahini

5
(1)
  • Cooking and Prep: 1 h
  • Serves: 6
  • Contains:

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.

Ingredients (11)

Main ingredients

Start Cooking

Prepare the Roasted Kabocha

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

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  • Alyssa

    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.
    Posted by ARose91 |December 1, 2020
    0
 
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  • Alyssa

    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.
    Posted by ARose91 |December 1, 2020
    0
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