This recipe is super flexible, and such an autumn table staple. If you can’t find certain herbs, it’s totally okay! Tender herbs do work best but if you can’t find any, omit them or roast the squash with heartier herbs like rosemary and sage. Pomegranate seeds add a bright finish, but again, totally optional! Use what you have in season in your area and enjoy! :)
1 medium to large kabocha squash (can substitute another favorite winter squash like acorn if you’d like)
1 tsp fennel seeds
1 tsp paprika
1 tsp aleppo or marash chili
1 lemon - squeezed for the juice
2 tbs of persimmon vinegar (or white wine vinegar)
¼ tsp of sea salt (french grey or maldon are really nice here)
1 garlic clove
2 tbsp tahini (the runny kind is best if you can find)
Dash of olio nuovo (or extra virgin olive oil)
⅓ cup fresh flat leaf parsley
¼ cup fresh mint
¼ cup fresh dill
Preheat the oven to 425 degrees.
Cut the squash into wedges and remove all seeds and inner strands.
In a bowl, mix the squash wedges with a healthy dose of olive oil (to coat), sea salt, pepper, the fennel seeds, paprika, and chili.
Roast for about 35-40 minutes - depending on your oven. Check within 20 minutes and flip the squash over. It is finished when both sides are nice and golden.
While the squash bakes, whisk together the dressing or combine in a high power blender. Optional to add the herbs if using a high power blender like a Vitamix. Otherwise, whisking to combine is perfect.
Once the squash is finished cooking and cooled, drizzle with the tahini sauce. Top with chopped herbs if you didn’t add to the dressing. Add more or less herbs depending on your preference. Finish with a healthy dose of pomegranate seeds.