Roasted Kabocha Squash Recipe (Japanese Pumpkin) | Samsung Food App

Ingredients

• 3 small kabocha squash or 3 acorn squash
• Drizzle of olive oil
• Salt
• freshly ground pepper
• 1 ½ cups cooked rice or quinoa
• ¼ cup chopped parsley
• 1/3 cup tahini
• 1/3 cup water
• 2 tablespoons lemon juice
• 2 teaspoons maple syrup
• 1 small garlic clove (grate into dressing)
• Salt to taste
• 1 ½ cups walnuts
• 1 (14 or 16- ounce) block extra firm tofu, pressed and drained
• 1 tablespoon fortified nutritional yeast
• 1 teaspoon oregano
• ¾ teaspoon smoked paprika
• ¾ teaspoon garlic powder
• ¾ teaspoon onion powder
• ½ teaspoon ground cumin
• ½ teaspoon chili powder
• ½ teaspoon cayenne pepper
• 2 tablespoons tamari or soy sauce
• 2 tablespoons tomato paste
• 2 tablespoons olive oil (optional)
• 1 tablespoon maple syrup
• 1 small yellow onion, diced
• 2 large garlic cloves, minced