Roast Kabocha Squash Salad
This dish came to be a couple month’s back when I was working on a very special project ( soon to be released!). The shoot lasted a couple of weeks, and from the get go we decided to keep team lunches in house as its the healthier, and frankly better tasting option to takeaway. One of the dishes on the project was an absolutely stunning kabocha squash roasted with maple and spices which is where I took my inspiration for this salad from. Kabocha squash, also known as Japanese pumpkin are very large, around 2-3 pounds in weight, so naturally there was some leftover to make a delicious lunch. The sweet and almost nutty squash was a perfect match with the tahini yoghurt sauce and lots of fresh herbs. This was one of those kitchen sink salads, use whatever you can find in the fridge, cross your fingers and hope for the best. Turns out, spontaneity in cooking actually works and this salad was a complete winner!
If you can’t find a kobocha squash, substitute with a butternut squash which is equally sweet and perfect for roasting.
Roasted Squash Salad
500g Kabocha squash, washed and cut into 5cm pieces
3 tbsp olive oil
1 tbsp ground cumin
1 tbsp ground coriander
2 tbsp maple syrup
50g fresh coriander, roughly chopped
50g fresh parsley, roughly chopped
50g fresh mint, roughly chopped
3tbsp sesame seeds, toasted
salt and pepper, to taste
200g plain greek yoghurt
1 lemon juiced and zest
1 clove garlic, crushed
1. Preheat the oven to 180C. Place the squash into a large bowl along with the olive oil, spices and maple syrup tossing to coat. Spread onto the baking sheet and roast for 40-45 minutes until tender and beginning to caramelize.
2. in a small bowl, whisk together the tahini paste with 4 tbsp of water until smooth. Whisk in the yoghurt, lemon juice and garlic. Season with salt and pepper and set aside.
3. Spoon some of the yoghurt onto a large platter, place some of the roasted squash on top and garnish with the fresh herbs, sesame seeds and a drizzle of olive oil.