Roasted Kabocha Squash with Tahini and Herb Salad Recipe
Recipe By Martha Stewart-4
Any tender herbs will brighten this dish swap in parsley for cilantro, or tarragon for mint.
3.9
14 Rating -
Rate
Vegdiet
45minstotal
25minsPrep
45m.total
25m.Prep
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Roasted Kabocha Squash with Tahini and Herb Salad Recipe
- 1/4 inch 1 medium kabocha squash, halved, seeded, and cut into wedges
- 3/4 tablespoon Extra virgin olive oil, plus more for drizzling
- As required Kosher salt and freshly ground pepper
- 1/2 tablespoon Fresh lime juice
- 1/4 teaspoon Honey
- 0.13 Serrano chile, seeded and minced
- 0.13 cup Greek yogurt
- 1/2 tablespoon Tahini
- 3/4 cup Mixed fresh dill, cilantro, and mint
- 3/4 tablespoon Toasted white sesame seeds
Nutrition
value
value
470
calories per serving
27 g Fat18 g Protein68 g Carbs24 g FiberOther
Current Totals
- Fat27g
- Protein18g
- Carbs68g
- Fiber24g
MacroNutrients
- Carbs68g
- Protein18g
- Fiber24g
Fats
- Fat27g
Vitamins & Minerals
- Calcium1758mg
- Iron19mg
- Vitamin A4mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B33mg
- Vitamin B6< 1mg
- Vitamin B915mcg
- Vitamin B120mcg
- Vitamin C28mg
- Vitamin E2mg
- Copper< 1mcg
- Magnesium304mg
- Manganese1mg
- Phosphorus333mg
- Selenium18mcg
- Zinc6mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Martha Stewart-4