Roasted Kabocha Squash With Tahini And Herb Salad Recipe

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

Preparation

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.