Berbere Roasted Kabocha Squash with Tahini Dill Dressing. Use ohter spice blends of choice. Festive, spiced winter squash. Add cranberries or other dried fruit. Vegan Gluten-free Soy-free Recipe
I’ve had a dislike, somewhat ok relationship with most squashes. I had a similar not so like with Tofu in the beginning months of my vegan transition. I started cooking with tofu and learnt to make my versions of dishes with it which helped me choose the method of cooking and the spices and flavors that I like and that helped make it more likeable. I started using squashes in baked goods and now if I make them roasted they usually get spiced liberally.
So I am still on a berbere run. Berbere blend is an Ethiopian spice blend and adds amazing flavor however you use it. You can make your own or get some online or from spice shops. You do have to try these roasted winter squash slices with berbere or use garam masala or baharat from my book(I am salivating already thinking of baharat on some roasted veggies). You will be surprised how well they work together. Use a dressing of choice like tahini garlic dill or vegan ranch. The whole squash gets roasted! So no work out needed to slice the raw squash.
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More winter squash recipes from the blog
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Preheat the oven to 400 degrees F. Clean the Squash and Poke a few deep knife cuts around the top area using a knife. Place on a baking sheet and bake for 35 to 45 minutes or until a knife goes through somewhat easily. The baking time depends on the size of the squash.
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Take the squash out and let it cool for 15 minutes. Carefully slice into half. Scoop out the seeds and seed fibers using a spoon. Discard or save to make roasted seeds later. (see note)
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Slice the roasted squash in thick slices. Spray or rub oil on the slices
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In a bowl mix the berbere, coriander powder, garlic, onion, salt, dried parsley and cayenne if using. Sprinkle and rub the spice mix over the slices. Bake for another 5 to 10 minutes until golden on some edges.
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Meanwhile, prepare the dressing of choice. Drizzle liberally over the roasted squash slices. Sprinkle some parsley or cilantro and some more berbere if you like. Alternately, serve the slices with the dressing on the side. Use garnishes like cranberries or other dried fruit to make it festive.
Use any squashes like Acorn, Kuri, Buttercup, Pumpkin etc. Cooking time may vary depending on the squash. Add less or more spices to preference.
Nutrition is 1 of 4 servings, includes the tahini dressing.
Calories: 169kcal, Carbohydrates: 21g, Protein: 4g, Fat: 8g, Sodium: 432mg, Potassium: 787mg, Fiber: 5g, Sugar: 4g, Vitamin A: 3075IU, Vitamin C: 29mg, Calcium: 63mg, Iron: 1.9mg
Nutrition information is automatically calculated, so should only be used as an approximation.
If you like this recipe, please consider rating it and leaving a comment below. I love hearing from you and seeing how the recipes turn out. Find me on Instagram and tag me @veganricha