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Roasted Kabocha with Tahini Dressing

Roasted Kabocha with Tahini Dressing

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I am excited to share this recipe for Roasted Kabocha with Tahini Dressing.  It pairs really well with a roasted turkey or even grilled pork tenderloin.

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


Yield: 6 - 8 servings

Roasted Kabocha with Tahini Dressing

Roasted Kabocha with Tahini Dressing

A great side dish to serve during the holidays, spiced up with Middle Eastern flavors and a creamy yogurt sauce.

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes


  • 3 lb kabocha squash or red Kuri squash, seeded and cut into equal wedges
  • 1 1/2 teaspoons za'atar
  • 1 cup whole milk Greek yogurt
  • 1 tablespoon olive oil
  • 2 tablespoons tahini paste
  • 1 small clove garlic, finely minced
  • 1 teaspoon freshly squeezed lemon juice
  • 1/4 cup cilantro, roughly chopped
  • 1/2 cup pomegranate seeds
  • kosher salt to taste


Preheat oven to 350.

Place the squash slices in a shallow baking dish.

Lightly drizzle olive oil over the kabocha slices.  Cover with foil and place into the oven.  Cook for 30 minutes, then sprinkle the za'atar over the top of the squash.  Cover with foil and continue cooking for 15 more minutes or until fork tender but not overly soft.

Remove the foil, turn up the oven to 425, and roast until lightly caramelized;  about 10 - 15 minutes.  Do not let the squash dry out.

While the squash is cooking place the yogurt, tahini, 1 tablespoon olive oil, lemon juice, and garlic in a small bowl and stir to combine.  Season to taste with salt.  Set aside.

Remove the squash from the oven and let sit for 5 minutes, then place onto a serving plate.

Top each slice with some yogurt, then sprinkle with the pomegranate seeds and cilantro.  

Serve with the extra yogurt on the side.

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Brian @ A Thought For Food

Friday 5th of December 2014

This is totally my kind of dish. I've been doing a lot of roasted veggies with tahini sauce... and topped with pomegranate (my favorite). And I'm a big fan of Bridlewood wine. The Pinot is tasty!

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