Roasted Kabocha Squash with Greek Yogurt and Tahini
We had a rainy day at the beach over the weekend, so my dear friend Molly and I decided to stay in and cook all day! We shuffled through Yotam Ottolenghi’s cook book, Plenty, for some inspiration on what to cook up. I’ve had his book for years and always admired the beautiful photos of his recipes. This recipe is inspired by Yotam’s Roasted Butternut Squash and Chili Yogurt. I had enough dressing for leftovers and used it for the rest of the week on my salad. It’s delish!
Special thanks to Molly for doing the hard part of chopping the squash right in half with her ninja skills...
Roasted Kabocha Squash with Greek Yogurt Tahini Dressing
Inspired by Yotam Ottolenghi, Plenty
- 1 kabocha squash, or butternut squash, sliced thin
- 2 tbsp tahini
- 1/2 cup 0% fat plain greek yogurt, or plain soy yogurt
- 2 tbsp fresh lemon juice
- Splash water as needed
- 1 tsp garlic powder
- 1/2 tsp cumin
- 1 tsp kosher salt
- 1/2 tsp fresh cracked black pepper
- 1/2 tsp paprica
- 1 green chili pepper, sliced thin
- 1/4 cup fresh parsley, chopped
- Fresh pomegranate seeds
- Light spray olive oil
Place squash on baking sheet and spray lightly with olive oil. Bake on 350 for 25 - 35min or until lightly golden. Meanwhile, whisk together tahini, yogurt, lemon juice, garlic powder, cumin, paprika, salt, pepper and splash of water. If you want a thinner dressing, add a little bit more water. Plate squash and drizzle dressing on top. Top with fresh parsley, chili pepper slices and pomegranate.