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 large kabocha, sliced into thick wedges (approximately 14–16 slices), seeds discarded or saved for another use
2 teaspoons raw sugar
2 teaspoons garam masala
1/2 teaspoon smoked paprika
1/2 teaspoon Gefen Garlic Powder
1/2 teaspoon cardamom
kosher salt, to taste
freshly ground Gefen Black Pepper
3-4 tablespoons olive oil, for drizzling
1/4 cup raisins
2-3 tablespoons Mighty Sesame Tahini
Preheat the oven to 425 degrees Fahrenheit and line a baking sheet with Gefen Parchment Paper.
In a small bowl, mix the spices, salt, and sugar together.
Lay the squash down in a single layer. Sprinkle with spice mixture. Drizzle with olive oil.
Cover with a foil sheet and roast for 20 minutes covered. Remove the foil and roast for 25 minutes uncovered or until crispy.
Lay on a platter and drizzle with tahini paste. Top with parsley and raisins.
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.