Browned edges mean great flavor for this Roasted squash with tahini sauce side. If the squash hasn’t browned, roast it a little longer to optimize its taste.
Prepared This!
- One tablespoon tahini
- One small kabocha squash
- Eleven-pound delicate squash
- Seven tablespoons extra-virgin olive oil
- One teaspoon cumin seeds
- Kosher salt
- Freshly ground pepper
- Four scallions
- Two tablespoons fresh lemon juice
- Aleppo pepper or crushed red pepper flakes
Do This!
- Arrange racks in upper and lower thirds of an oven to preheat to 425°F.
- Place kabocha on a rimmed baking sheet and delicate on a second sheet.
- Divide three tablespoons oil and teaspoons cumin between sheets.
- Season squash with salt and pepper and roast for 15 minutes.
- Combine remaining teaspoon cumin, oil, and scallions in a small bowl then it seasons with salt and pepper and tosses to evenly coat.
- Scatter scallion mixture over squash, dividing evenly between sheets, and continue to roast until squash
- Whisk lemon juice, tahini, and water in a small bowl to blend.
- Gradually whisk in remaining 3 tablespoons oil.
- Season to taste with salt and pepper.
- Transfer squash to a platter. Drizzle tahini sauce over.
- Sprinkle with Aleppo pepper.