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Kabocha squash with tahini yogurt and pistachios on a white platter.

Roasted Kabocha Squash with Spiced Tahini Yogurt and Pistachios

  • Author: Ally Milligan
  • Prep Time: 15
  • Cook Time: 40
  • Total Time: 55 minutes
  • Yield: 6 as a side 1x
  • Category: Side Dish
  • Method: Bake
  • Cuisine: Middle Eastern Inspired
  • Diet: Gluten Free


This roasted kabocha squash with spiced tahini yogurt and pistachios is an easy side dish, perfect for fall, winter, or Thanksgiving!


  • 1 kabocha squash (about 2 lbs)
  • extra virgin olive oil
  • 1/4 cup tahini paste
  • 1 cup Greek yogurt
  • 2 tablespoons fresh lemon juice
  • 1 garlic clove, finely minced
  • 1 teaspoon pure maple syrup
  • 1 teaspoon cumin
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup roasted and salted pistachios, coarsely chopped


  1. Preheat the oven to 400 degrees F.
  2. Carefully (!) cut the kabocha squash in half vertically, scoop out the seeds, and then slice each half into 1-inch wedges.
  3. Arrange the squash slices evenly on a rimmed baking sheet (lined with parchment paper or a silicone baking mat for easy clean-up), drizzle with extra virgin olive oil, and sprinkle with salt and pepper.
  4. Bake for 40 minutes, flipping halfway through.
  5. Meanwhile, make the spiced tahini yogurt. In a bowl, mix together the tahini, yogurt, lemon juice, garlic, maple syrup, cumin, cinnamon, and salt. Adjust spiced to taste, if desired.
  6. Once the squash is done, spread the tahini yogurt sauce evenly on a large platter and arrange squash slices on top. Sprinkle with chopped pistachios.

Keywords: roasted kabocha squash, kabocha squash with tahini, tahini yogurt sauce