Roasted Kabocha Squash 2-Ways

Ingredients Kabocha Squash & Tahini Dressing

Optional for cutting: Pre-bake the whole, unpeeled squash in the oven for 10 minutes, or microwave for 2 to 4 minutes, until just soft enough to cut. This makes it easier and safer to slice.

To cut: Use a vegetable peeler to remove any brown spots but leave on the orange or green skin. Use a sharp knife to slice off the top and bottom. Cut down the middle, lengthwise, into two halves. Use a spoon to scoop out the seeds and stringy parts.

Stuffed Squash Recipe  Step 1: Place the two halves, flesh side up, onto a medium rimmed baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper to taste. Brush to coat. Bake for about 25 minutes, or until the flesh and skin are tender.

Stuffed Squash Recipe  Step 2: Make the Tofu Taco Meat Filling. Tap 'See Full Recipe' at bottom.

Stuffed Squash Recipe  Step 3: Mix rice or quinoa into the Tofu Taco Meat. Use to stuff the roasted kabocha (Japanese pumpkin) or acorn squash.

Stuffed Squash Recipe  Step 4: Drizzle with tahini dressing and garnish with parsley. Perfect for fall & Thanksgiving.

Roasted Squash Wedges Step 1: Place the two halves, flesh side down, onto a cutting board and slice into about 1 ½-inch wedges. Transfer them to a large nonstick baking sheet. Toss with olive oil, salt and pepper. Roast at 425F for about 25 minutes, or until the flesh and skin are tender and golden brown.

Roasted Squash Wedges Step 2: Add the tahini, water, lemon juice, maple syrup, and garlic to a medium bowl. Mix well to combine. Drizzle wedges with the dressing for serving.

Full Recipe:

Stuffed Squash