Go Back Email Link
–+ servings
Print Recipe Pin Recipe
No ratings yet

Roasted Squash with Toasted Sesame Seeds & Golden Raisins

Servings 4 large side servings
Cook Time 50 minutes
Total Time 1 hour

Ingredients

  • 3 small delicata or kabocha squash, ~1.5 pounds
  • 2-3 tablespoons extra virgin olive oil
  • optional: 1 can chickpeas, , unsalted, drained, rinsed and patted dry ** If using chickpeas, double spice mix!

Spice Mix: (*be sure to see note above if you're struggling to find these spices)

  • ½ teaspoon paprika
  • ½ teaspoon light brown sugar
  • ¾ teaspoon diamond kosher salt or ½ teaspoon sea salt
  • ¼ teaspoon sumac*
  • ¼ teaspoon urfa*
  • ½ teaspoon dried mint*

Sesame-Almond Topping:

  • 2 tablespoon sesame seeds
  • ⅓ cup sliced almonds
  • 1 teaspoon dried mint
  • ½ teaspoon diamond kosher salt, or ¼ teaspoon sea salt

Other:

  • ¼ cup yellow raisins
  • 1 cup cooked farro

Instructions

Roast the Squash (and option to roast chickpeas):

  • Note: If you are adding in the optional ingredient chickpeas, you can add them right in with the squash and roast for the same amount of time. Chickpeas take about ~30 minutes, so right around the same time! While you can toss all together, I like having control to remove them if they finish cooking earlier by either placing them on one side of the pan or using a separate pan just for the chickpeas. They will be done when crispy and golden brown.
  • Preheat oven to 400 degrees.
  • In a small bowl, combine paprika, light brown sugar, sumac, urfa, dried mint, and salt. Cut delicata squash in half lengthwise and remove seeds. Slice squash into half-moon slices and add to a large bowl.
  • Add in oil and spice mix and toss to evenly coat the squash in the spices and oil. Place squash onto a parchment-lined baking sheet.
  • Roast until squash are caramelized and brown, about 30-40 minutes. Check after 20 minutes and flip squash to brown both sides.
  • Remove squash and set aside.

Make the Sesame-Almond Topping

  • Preheat oven to 375°. Place sesame seeds and sliced almonds on a clean, dry baking sheet. Bake until both are golden brown, about 6-7 minutes. Let cool slightly.
  • Ligthly crush the almonds using a knife or placing them in a ziploc bag and banging them with rolling pin (yes, this sounds weird. but yes, it works). To a small bowl, add toasted almonds, sesame seeds, dried mint and salt and toss to combine.

Combine and Serve

  • Add cooked farro and winter squash to a serving bowl. Top with the sesame seed mixture and yellow raisins.
No ratings yet
Pin Recipe
Tried this recipe?Mention @Kate_Cooks_ or tag #katecooks!