Roasted Kabocha with Tahini Dressing
- 3 lb kabocha squash or butternut squash, seeded and cut into 8 equal slices
- ½ teaspoon kosher salt
- 1 teaspoon zaatar
- ¼ teaspoon black pepper
- 3 tablespoons Olive oil
- ½ cup whole milk Greek yogurt
- 2 teaspoons tahini sauce
- 2 teaspoons tahini paste
- 2 teaspoons fresh squeezed lemon juice
- ¼ cup Italian parsley, finely minced
- ½ cup pomegranate seeds
- 2 tablespoons pistachio dust
Preheat oven to 350°.
Place the squash slices onto a baking sheet.
Combine the salt, zaatar and pepper in a small bowl, mix well.
Lightly drizzle olive oil over the kabocha slices and sprinkle with the zaatar mixture.
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.
In another small bowl combine yogurt, tahini, remaining olive oil and lemon juice. Whisk until smooth. Season to taste with a little salt.
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.
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.
Makes 4-6 servings. Serve and enjoy!