Roasted Kabocha Squash With Orange Tahini Sauce
Looking for a Kabocha Squash Recipe to wow your guests? We’ve found it. Fruity. Nutty. Exciting. This orangey kabocha squash delight is the secret to happy tummies and perfect for al fresco dining on a summer's afternoon. And, with just 15 minutes of prep time, what’s not to like?
Mmmmm. Is there any better winter veg than squash? We don’t think so. With its sweet and nutty taste, this orange delight has earned its place on our dinner plates. And ‘kabocha’ (a Japanese variety of squash) is no exception. But, with its strong and vibrant flavor, it can be hard to know how to cook kabocha squash to really do it justice…
That’s where we come in.
This Roasted Kabocha Squash Recipe with Orange Tahini Sauce is all about showcasing epic kabocha squash flavor at its finest - by keeping it simple! With just a few delicious additions of orange, tahini, agave, and pomegranate seeds, this Kabocha Squash Recipe is a celebration of all things fruity!
The result? A fresh and tasty vibrant veg treat full of exciting flavors and textures. It’s perfect for sharing with guests and centering vegan summer platters. Our tummies are rumbling just thinking about it…
So, what are you waiting for? Let’s get cooking!
Key Information:
- Prep time: 15 minutes
- Cook time: 35-40 minutes
- Total time: 50-55 minutes
- Serves: 3-4 as a main course and 6-8 as a side dish
