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Roasted kabucha squash with maple tahini sauce
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Roasted Kabocha squash with maple tahini sauce, chives and pomegranate

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.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings 6
Calories: 248.9 kcal

Equipment & Tools

  • Baking tray

INGREDIENTS
 
Metric - US Customary

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

  1. Leaving some of the roots on the onion prevents the onion, once quartered, from breaking apart completely.

NUTRITION*

Calories: 248.9kcal (12%) | Carbohydrates: 31.5g (11%) | Protein: 3.3g (7%) | Fat: 13.9g (21%) | Saturated Fat: 2.1g (13%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9.2g | Cholesterol: 0.9mg | Sodium: 256.9mg (11%) | Potassium: 766.5mg (22%) | Fiber: 4.5g (19%) | Sugar: 15.5g (17%) | Vitamin A: 2331.2IU (47%) | Vitamin C: 27.7mg (34%) | Calcium: 85.3mg (9%) | Iron: 1.4mg (8%)

* Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.