Roasted Kabocha squash with maple tahini sauce and pomegranate seeds is one vibrant dish lending to diverse textures and tastes. First, there is an obvious creamy and sweet coming from the Kabocha squash, followed by the crunchy, sweet, and slightly acidic pomegranate seeds. Finally, these flavors are combined with an earthy maple tahini sauce topped with refreshing garlic-like chives in olive oil.
With gloomy and rainy autumn days, this dish really does bring out the positive vibes with its colors and definitely with its palate of flavors.
It is one of my favorite ways of roasting a Kabocha squash.
And the maple tahini yogurt dressing complements the creaminess of the squash wonderfully. You might wanna make a double batch of the dressing, just in case!
Also, it does not take a long time to assemble the whole dish. While the Kabocha and the onions are roasting, you can make the dressing and prep the pomegranate seeds. Don’t forget about the pomegranate! They provide for that touch of sweet acidity.
Since the Kabocha squash is quite fulfilling, this is a perfect side dish to a lighter main, or it can even play as a main dish.
I really love any pumpkin-related recipe. However, recipes with the Kabocha squash are by far my favorite. It is just such a great produce, creamy, dense, sweet, etc. Oh, and yes, you can also eat the skin, so no extra work of peeling it. I hope you enjoy this roasted Kabocha with maple tahini as much as I do.
Happy autumn!
Roasted Kabocha squash with maple tahini sauce, chives and pomegranate
Equipment & Tools
- Baking tray
INGREDIENTS
FOR THE KABOCHA SQUASH
- 1 kg Kabocha squash (washed and patted dry)
- 3 red onions (small)
- 3 tbsp olive oil (extra virgin)
- 2 tbsp maple syrup
- ¼ tsp salt
MAPLE TAHINI YOGURT DRESSING
- 2 tbsp yogurt (organic)
- 1 tbsp tahini (recipe)
- 1 tbsp maple syrup
- ¼ tsp sesame oil (pure)
- ⅛ tsp salt
CHIVES DRESSING
- 2 tbsp chives (chopped)
- 2 tbsp olive oil (extra virgin)
- ¼ tsp salt
OTHER
- ½ pomegranate (seeds only)
INSTRUCTIONS
- Preheat the oven to 200ºC(400ºF).
PREPARE THE KABOCHA SQUASH
- Cut the Kabocha in half, scoop out the seeds and cut into wedges of about ½in (1.3cm) thick on the bottom. Add to the baking tray.
- Peel the outer skin of the onions and trim the tail. Cut and trim the root until you reach the white part, but some roots are still left. (Note 1)Quarter the onions lengthwise (root to tail direction). Add the onions to the baking tray along with the Kabocha.
- Add the olive oil, maple syrup, and salt and mix well so that every piece of the Kabocha and the onion is coated and not dry. Sprinkle salt on top.
- Bake for 30 minutes or until the Kabocha and the onions are cooked through and starting to take on color.
MAPLE TAHINI YOGURT DRESSING
- Add all the ingredients into a small bowl. Using a small spoon or a whisk mix until creamy and smooth.
CHIVES DRESSING
- Place all ingredients in a small blender and process until creamy and smooth.
SERVING
- Arrange the Kabocha and the onions on a plate. Drizzle some maple tahini and yogurt dressing followed by the chives dressing.Toss the pomegranate seeds over and serve.
NOTES
- Leaving some of the roots on the onion prevents the onion, once quartered, from breaking apart completely.
