israeli

Roasted Kabocha Squash with Tahini Date Drizzle and Toasted Walnuts

Name: Roasted Kabocha Squash with Tahini Date Drizzle and Toasted Walnuts
Yield: 1 serving
Cuisine: israeli
Ingredients: 369 g kabocha squash, peeled and cubed; 14 g olive oil; 31 g tahini; 13 g lemon juice; 18 g water; 16 g date; 19 g walnuts; 2 g salt; 0.88 g black pepper

This roasted dish pairs kabocha squash, peeled and cubed with tahini, date and walnuts. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Heart friendly Vegetarian Vegan Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

12 g Protein

67 g Carbohydrates

43 g Fat

13 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

369g kabocha squash, peeled and cubed 166 kcal
14g olive oil 124 kcal
31g tahini 184 kcal
13g lemon juice 4 kcal
18g water 0 kcal
16g date 44 kcal
19g walnuts 124 kcal
2g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

kabocha squasholive oilsaltblack pepper
Heat the oven to 425 F. Toss kabocha squash cubes with olive oil, salt, and black pepper on a sheet pan.
Roast 22-28 minutes, turning once, until caramelized and tender.
tahinilemon juicewater
Whisk tahini with lemon juice and water until it becomes a smooth drizzle.
tahinidate
Stir chopped date into the tahini mixture to sweeten it slightly.
walnuts
Toast walnuts in a dry skillet over medium heat for 2-3 minutes until fragrant.
kabocha squashtahinidatewalnuts
Plate the squash, drizzle with tahini-date sauce, and sprinkle with toasted walnuts.