This recipe for Roasted Kabocha with Tahini Dressing is a must for your holiday celebrations this year.  Not only does it go well with a simple roasted turkey or pork tenderloin, but it pairs nicely with Bridlewood Pinot Noir.

Roasted Kabocha with Tahini Dressing



The fruit-forward flavors of dark cherry and hints of floral undertones in this wine pair well with the dense and rich kabocha squash.  The slightly acidic pomegranates and the brightness of the tahini complemented the flavors of the wine as well as the squash.  This is definitely a beautiful recipe that will wow your friends, and maybe even the adventurous eaters at your table.


Roasted Kabocha with Tahini Dressing


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Roasted Kabocha with Tahini Dressing

Yields 4

10 minPrep Time

45 minCook Time

55 minTotal Time

Save RecipeSave Recipe


  • 3 lb kabocha squash or butternut squash, seeded and cut into 8 equal slices
  • 1/2 teaspoon kosher salt
  • 1 teaspoon zaatar
  • 1/4 teaspoon black pepper
  • 3 tablespoons Olive oil
  • 1/2 cup whole milk Greek yogurt
  • 2 teaspoons tahini paste (?)
  • 2 teaspoons fresh squeezed lemon juice
  • 1/4 cup Italian parsley, finely minced
  • 1/2 cup pomegranate seeds
  • 2 tablespoons pistachio dust (see recipe for instructions)

How To

  1. Preheat oven to 350?.
  2. Place the squash slices onto a baking sheet.
  3. Combine the salt, zaatar and pepper in a small bowl, mix well.
  4. Lightly drizzle olive oil over the kabocha slices and sprinkle with the zaatar mixture.
  5. Place into the oven, and roast until tender and lightly caramelized, about 35-45 minutes. You may need to drizzle a little more olive oil over the squash during the roasting process. Be sure to not let the squash dry out.
  6. In another small bowl combine yogurt, tahini, remaining olive oil and lemon juice. Whisk until smooth. Season to taste with a little salt.
  7. Place whole pistachios in a small plastic bag and roll a rolling pin back and forth until you have small crumbs, known as pistachio dust.
  8. Place the roasted kabocha onto a serving platter. Evenly divide the yogurt dressing, parsley, pomegranate seeds and pistachio dust over the tops of each slice.
  9. Makes 4-6 servings. Serve and enjoy!
Recipe Type: Side Dish


{Disclaimer:  This post is brought to you in collaboration with Bridlewood Wines.  All content, ideas, and words are my own. Thanks for supporting the sponsors that allow me to create new and delicious content for Chez Us.}

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