1 kabocha squash, seeded and wedged into ½ inch slices
¼ cup tahini
Juice and zest of 1 lemon
1-2 garlic cloves finely minced
1-2 tablespoons water, plus more as needed
2 Tbs olive oil
Pepita walnut sesame crumble
½ cup of pepitas
¾ cups chopped walnuts
¼ cup rolled oats
2 Tbs black or white sesame seeds, or mixed
1 pinch of salt
2 tablespoons brown sugar
2 tablespoons olive oil
½ cup maple syrupMethod
Turn oven to 325 F. Combine everything for the pepita walnut sesame crumble in a bowl. Spread out thinly over a small sheet tray in a single layer. Bake for 15 min, turn pan and bake for 5-10 more minutes
Let cool completely. Break into shards and pulse in a food processor or blender until a little sandy, with seeds broken up, but still chunky.
Turn oven up to 425 F. Toss squash wedges in olive oil and salt and roast for 30 min, or until deeply carmelly and bronzed. If your oven gets steamy like mine, open it a few times during roasting to let the moisture out.
Meanwhile, combine everything for tahini sauce. Add 1 tablespoon of water at a time until you get a nice consistency, akin to the thickness of melty frozen yogurt. After the sauce sits for awhile it thickens up more, so you may need to add a splash more water before plating.
Once squash is done, smear tahini sauce over plate. Pile on squash wedges and sprinkle with pepita walnut crumble.