Healthy Kabocha Squash Salad Danhobak Salad Recipes

ROASTED KABOCHA SQUASH WITH TAHINI AND HERB SALAD

Roasted Kabocha Squash with Tahini and Herb Salad image

Any tender herbs will brighten this dish -- swap in parsley for cilantro, or tarragon for mint.

Provided by Martha Stewart

Time 45m

Number Of Ingredients 10

Ingredients

1 medium kabocha squash, halved, seeded, and cut into 1-inch wedges
3 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
2 tablespoons fresh lime juice
1 teaspoon honey
1/2 serrano chile, seeded and minced
1/2 cup Greek yogurt
2 tablespoons tahini
3 cups mixed fresh dill, cilantro, and mint
3 tablespoons toasted white sesame seeds

Steps:

Preheat oven to 425 degrees. On a rimmed baking sheet, drizzle squash with oil; season with salt and pepper. Roast, flipping once, until tender, 25 to 30 minutes.
Meanwhile, whisk together lime juice, honey, serrano, 1/2 teaspoon salt, and 3 tablespoons oil. In a separate bowl, mix yogurt, tahini, 3 tablespoons water, 1/4 teaspoon salt, and a pinch of pepper. Spread yogurt mixture on a platter. Top with squash, herbs, and sesame seeds. Drizzle with lime dressing; serve.

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