Breakfast · 30 min · japanese

Roasted Kabocha with Tahini and Honey

A Japanese breakfast built around kabocha squash and tahini — on the table in 30 minutes. The macros do the talking: 6g protein, 52g carbs, and 12g fat in every 320-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 2 cups Kabocha squash
• 2 tbsp Tahini
• 1 tbsp Honey
• 1 tsp Sesame seeds
• 1/2 tsp Cinnamon
• 1/2 tsp Sea salt

Steps

1. Heat the oven to 425F; high heat caramelizes the squash edges.
2. Cut the kabocha into 1-inch wedges; the skin is edible and turns tender.
3. Toss with a slick of oil, salt, and cinnamon on a sheet pan.
4. Roast 22 to 25 minutes, flipping once, until the edges char and a knife slides in easily.
5. Whisk the tahini with warm water a spoonful at a time until pourable, then whisk in the honey.
6. Drizzle the tahini-honey over the hot squash and shower with sesame seeds.

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