Roasted Kabocha Squash with Sesame Ginger Dressing

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Roasted Kabocha Squash with Sesame Ginger Dressing

Prep Time15

Cook Time30

Total Time45

Servings: servings (3 wedges per serving)

Calories: 148kcal

Ingredients

1 Kabocha Squash (1000 grams yield)
1 tbsp olive oil (0.5 fl oz)
1/2 tsp salt
1/4 tsp black pepper
green onions, sesame seeds, and microgreens for garnish

Sesame Ginger Dressing

1/4 cup tahini (2 fl oz)
1 lime, juiced and zested
2 tbsp freshly grated ginger or ginger paste (1 fl oz)
2 tbsp mirin (1 fl oz)
1 tbsp low sodium soy sauce (0.5 fl oz)
2 tsp sesame oil (9 grams)
1 tsp honey (7 grams)

Instructions

Pre-heat oven to 400°F. Line a baking sheet with aluminum foil. Set aside.
Wash and dry the outside of the squash, then microwave it for 1-2 minutes to make it easier to slice. Then cut the squash in half from stem to base and scoop out the seeds. Cut the halves further into 1-1.5" wide wedges.
Arrange the squash wedges in a single layer on the lined baking sheet. Drizzle with olive oil and rub the oil on to each wedge to evenly coat. Season with salt and pepper.
Roast the squash at 400°F for 30 minutes, flipping if they begin to get too browned on top.
While the squash roasts, whisk or shake all dressing ingredients together until smooth. Set aside.

Notes

Click here or scan the 1st barcode below to log the squash with dressing in My Fitness Pal. Click here or scan the 2nd barcode below to log just the dressing.

Nutrition