Roasted Kabocha Squash with Pomegranate and Tahini

by autumn on October 9, 2014

Roasted Kabocha Squash with Pomegranate and Tahini

I’m usually not one to declare food “life changing,” or “THE BEST THING EVER,” but I need to tell you about this pomegranate. It is from Paul’s aunt and uncle’s tree, which is just a few miles from our place. I had been feeling a little Eeyore about missing fall in the northeast (the leaves! the apple picking!), but then I cut this baby open and couldn’t. stop. eating. it. It was the sort of shoving in one’s face that is usually reserved for salt & vinegar chips or those darn Justin’s dark chocolate peanut butter cups. Afterwards, I went to the bathroom to wash my hands and looked in the mirror to see that I definitely had a big pomegranate juice splatter on my face. This pomegranate was amazing and two more showed up at my door overnight this week. So, I might be adjusting to my new fall here in the desert better now that there are fresh pomegranates.


Roasted Kabocha Squash with Pomegranate and Tahini // Autumn Makes & DoesRoasted Kabocha Squash with Pomegranate and Tahini // Autumn Makes & Does

At our last farmer’s market of the year, which sadly already came and went, I practically bought the winter squash guy out of winter squash. I knew they’d keep and I knew it’d be a while before I could get more locally. One of the varieties that I picked up was kabocha. I was under the mistaken impression that both a) I’d have to peel it and b) I’d need a machete to get it open. I’m happy to that report those are both false claims. You do not need to peel kabocha squash and I was able to cut mine open with a good chef’s knife.

Roasted Kabocha Squash with Pomegranate and TahiniRoasted Kabocha Squash with Pomegranate and Tahini // Autumn Makes & DoesRoasted Kabocha Squash with Pomegranate & Tahini // Autumn Makes & Does

I kept things simple to highlight the new fall flavors that I’m coming to love here in the desert–bright and crunchy pomegranate seeds, some nice, caramelized winter squash, and a rich, acidic tahini dressing to tie everything together. Roasting is by far my favorite way to get squash on the table, so this dish is a great way to add some variety into the halved and roasted winter squash rut that I definitely am prone to with fall dinners.

Roasted Kabocha Squash with Pomegranate and Tahini // Autumn Makes & Does

Roasted Kabocha Squash with Pomegranate and Tahini
Author: Autumn Giles
Prep time:
Cook time:
Total time:
Serves: serves 4 as a side
  • 1 small (about 2 lb) kabocha squash cut into moons that are about 1 inch thick at the thickest point
  • 2 tablespoons solid coconut oil
  • ¼ teaspoon kosher salt
  • ¼ cup tahini
  • 3 tablespoons warm water
  • 1 teaspoon lemon juice
  • ¼ teaspoon salt
  • ¾ cup pomegranate arils, about 1/2 a small pomegranate
  1. Preheat the oven to 375 degrees F.
  2. Arrange the squash wedges on a large parchment lined baking sheet.
  3. Using your hands, massage the coconut oil into the squash wedges. The heat of your hands will help make the oil liquid enough to evenly coat the squash on both sides. Sprinkle with salt.
  4. Bake for 30-32 minutes, or until brown on the bottom and just beginning to brown on the top.
  5. While the squash is baking, whisk together the tahini, warm water, lemon juice, and salt. Set aside.
  6. To assemble, arrange the roasted squash wedges on a small platter, drizzle with tahini sauce, and sprinkle with pomegranate arils.


{ 6 comments… read them below or add one }

1 Katrina @ Warm Vanilla Sugar October 9, 2014 at 2:41 pm

Such a cool combo of flavours. This looks lovely!!


2 autumn October 9, 2014 at 11:47 pm

Thanks, Katrina!


3 saltandserenity October 9, 2014 at 10:08 pm

You are a brave woman to open a pomegranate on your beautiful marble counters!! How lucky you are to live down the road from a pomegranate tree.
I bought about 30 pounds of assorted winter squash at the farmers market last week and so far I have made a roasted butternut squash and arugula salad (with pomegranates, hazelnuts and a lemon vinaigrette) and a sweet dumpling squash soup with gruyere croutons.
I love the addition of tahini sauce. The next squash I sacrifice will get your treatment! Thanks.


4 autumn October 9, 2014 at 11:47 pm

Haha! Thank you. It’s a small marble slab, but I still had that “is this going to stain” moment of panic. Luckily, it didn’t 🙂 You’re butternut arugula salad sounds fantastic!


5 Kate @ ¡Hola! Jalapeño October 22, 2014 at 11:22 am

You are reading my mind!! I just had the most delicious roasted squash with tahini yogurt and sumac the other night when we went out to eat and I’ve been wondering how to make it at home—now I can!! So yummy!


6 autumn October 31, 2014 at 2:13 am

oh that sounds awesome, Kate! I guess pomegranate sort of takes care of the tartness element here, although maybe sumac would be an interesting sub for pomegranates.


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