Roasted Kabocha Squash with Tahini and Herb Salad

roasted kabocha with tahini and herb salad
Prep Time:
25 mins
Total Time:
45 mins

Any tender herbs will brighten this dish -- swap in parsley for cilantro, or tarragon for mint.


  • 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


  1. 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.

  2. 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.

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