Roasted Kabocha Squash with Maple Cinnamon Tahini

Name: Roasted Kabocha Squash with Maple Cinnamon Tahini
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1 large kabocha squash; 2 Tbsp avocado oil; 1 Tbsp pure maple syrup; 1/2 tsp ground cinnamon; 1 pinch sea salt; 1/4 cup raw hazelnuts; 3 Tbsp Tahini; 2 Tbsp pure maple syrup; 1 tsp ground cinnamon; pinch sea salt

User Reviews

5.0

9 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
55 mins
Servings
4 servings
Calories
232 kcal
Course
Side Dish
Cuisine
American

Roasted Kabocha Squash with Maple Cinnamon Tahini

Tyler Espinosa

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A nutritious vegan and paleo side dish perfect for fall and winter

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Ingredients

Servings

1 large kabocha squash Peeled and chopped into cubes
2 Tbsp avocado oil
1 Tbsp pure maple syrup
1/2 tsp ground cinnamon
1 pinch sea salt
1/4 cup raw hazelnuts chopped

Maple Cinnamon Tahini

3 Tbsp Tahini
2 Tbsp pure maple syrup
1 tsp ground cinnamon
pinch sea salt

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Instructions

Preheat the oven to 400 degrees F.
Chop the tip and tail off the kabocha squash, then cut it in half down the center. Use a metal spoon to scoop out the seeds and inerds. Peel the rough outer skin layer with a vegetable peeler. Chop the squash into bite-sized cubes and place on a large baking sheet.
Drizzle the chopped squash with avocado oil and pure maple syrup. Sprinkle with cinnamon and sea salt. Use your hands to toss everything together so that it is well-coated.
Roast for 25 to 35 minutes (without opening the oven!), until squash is golden-brown and cooked through. A few minutes before the squash has finished roasting, add the chopped hazelnuts so that they get a nice roast on them as well.
While the squash is roasting, prepare the maple cinnamon tahini. Simply stir together all of the ingredients in a bowl until well-combined.
Once squash has finished roasting, transfer to a serving dish or platter and drizzle with maple cinnamon tahini. Serve alongside your favorite entrees and enjoy!