Food & Cooking Recipes Lunch Recipes Roasted Kabocha Squash with Tahini and Herb Salad Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on October 15, 2018 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 45 mins Servings: 4 Any tender herbs will brighten this dish -- swap in parsley for cilantro, or tarragon for mint. Ingredients 1 medium kabocha squash, halved, seeded, and cut into 1-inch wedges 3 tablespoons extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground pepper 2 tablespoons fresh lime juice 1 teaspoon honey ½ serrano chile, seeded and minced ½ cup Greek yogurt 2 tablespoons tahini 3 cups mixed fresh dill, cilantro, and mint 3 tablespoons toasted white sesame seeds Directions Preheat oven to 425 degrees. On a rimmed baking sheet, drizzle squash with oil; season with salt and pepper. Roast, flipping once, until tender, 25 to 30 minutes. Meanwhile, whisk together lime juice, honey, serrano, 1/2 teaspoon salt, and 3 tablespoons oil. In a separate bowl, mix yogurt, tahini, 3 tablespoons water, 1/4 teaspoon salt, and a pinch of pepper. Spread yogurt mixture on a platter. Top with squash, herbs, and sesame seeds. Drizzle with lime dressing; serve. Rate it Print