Roasted Kabocha Squash with Tahini and Herb Salad
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
Instructions
Roasted Kabocha Squash with Tahini and Herb Salad serves 4 original recipe by Martha Stewart.
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