While I was in Australia,

I frequently noticed pumpkin on many of the menus and in a lot of dishes being served. Now, I’m not talking about pumpkin pie {there wasn’t a single one in site}, but actual pieces of pumpkin, or kabocha squash {but they called it pumpkin}, being used as if it was just another vegetable or type of squash. It was absolutely delicious and I kept wondering why I had never thought to use pumpkin much beyond the basic American pie recipe or a creamy pumpkin soup. A made a mental note of all of the pumpkin dishes I ate in the Land Down Under and vowed to replicate some as soon as squash and pumpkin season hit here in the states. And while this Roasted Kabocha Squash Wedges with a Maple Tahini Drizzle is really great anytime during the fall and winter, I thought there was no better time to share this easy, comforting and delicious dish then right now. If you’re looking for one last side dish recipe to make for Thanksgiving, you can stop looking. You’ve find it. This is it. I promise.

Have you ever tried roasted pumpkin, or kabocha squash, as a savory dish, or do you prefer your pumpkin in a pie?

INGREDIENTS

• 1 kabocha squash, cut into wedges

• Olive oil

• Sea salt

• 2 tablespoons tahini

• 1 tablespoon maple syrup

• Candied hazelnuts, roughly chopped

• Fresh sage, roughly chopped

INSTRUCTIONS

Preheat oven to 400 degrees. Place pumpkin wedges on a baking sheet, with one side down, being sure not to crowd the pieces and leaving room for them to breath as this allows the pieces to get golden brown and caramelized. Drizzle generously with olive and sprinkle with sea salt.

Bake for 15 minutes, then flip the wedges over and continue baking for another 15-20 minutes, or until the wedges can easily be pierced with a knife. Remove from the oven and transfer to a serving dish.

Meanwhile, in a small bowl, whisk together the tahini and maple syrup, adding water as needed to create a sauce consistency that you like and that you can easily drizzle {I added about 2-3 tablespoons to mine}.

Drizzle the tahini mixture over the kabocha wedges, then sprinkle generously with candied hazelnuts and fresh sage. Serve immediately.