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Roasted Kabocha with Raisins and Tahini


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.


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.