Roasted Kabocha Squash Recipe (Japanese Pumpkin)

Name: Roasted Kabocha Squash Recipe (Japanese Pumpkin)
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American, Asian, Japanese
Ingredients: 3 small kabocha squash or 3 acorn squash; Drizzle of olive oil; Salt and freshly ground pepper to taste; 1 ½ cups cooked rice or quinoa; ¼ cup chopped parsley; 1/3 cup tahini; 1/3 cup water; 2 tablespoons lemon juice; 2 teaspoons maple syrup; 1 small garlic clove (grate into dressing); Salt to taste; 1 ½ cups walnuts; 1 (14 or 16- ounce) block extra firm tofu, pressed and drained; 1 tablespoon fortified nutritional yeast; 1 teaspoon oregano; ¾ teaspoon smoked paprika; ¾ teaspoon garlic powder; ¾ teaspoon onion powder; ½ teaspoon ground cumin; ½ teaspoon chili powder; ½ teaspoon cayenne pepper; 2 tablespoons tamari or soy sauce; 2 tablespoons tomato paste; 2 tablespoons olive oil (optional); 1 tablespoon maple syrup; 1 small yellow onion, diced; 2 large garlic cloves, minced

Instructions

Prep:5minCook:25min

This easy Roasted Kabocha Squash Recipe (or Japanese Pumpkin) is the perfect fall side dish or main! Roast and stuff them with my Tofu Taco Meat for a more substantial meal, or simply slice and drizzle with the creamy tahini dressing.

Updated at: Thu, 17 Aug 2023 11:28:40 GMT