Roasted Kabocha Slices

Autumn brings us a variety of squash! One of my favorite is the Japanese kabocha.  It tastes like a cross between a pumpkin, a sweet potato and a chestnut.  It is packed with nutrients that support eyes, heart and gut.

1 medium kabocha squash.

2 tablespoons extra-virgin olive oil

½ tsp sea salt

½ tsp ground cumin

¼ tsp cinnamon

Freshly ground black pepper

lemon tahini drizzle:

3 T tahini

2 T fresh lemon juice

1 tsp muun chi hibiscus tea

1 small garlic clove

2–4 T water

1 date

 Garnish:

¾ cup fresh pomegranate arils

¼ cup toasted pumpkin seeds

¼ cup chopped fresh parsley

2 T chopped fresh mint

2 T thinly sliced red onion (or fermented onion for a muun chi twist)

Slice the squash ¾” thick, leaving the skin on and in the shape of half rings. Toss in olive oil and spices.

Arrange in a single layer and bake at 425 degrees for 25-30 min.

Blend the ingredients for the tahini dressing in a food processor. Drizzle on tender squash when out of the oven.  Sprinkle pomegranate seed mix as a garnish and added protein and polyphenols.  Enjoy and be prepared to answer all the questions about the name of this delicious squash.  Enjoy!!