Roasted Kabocha Squash with Ginger Red Rice, Toasted Edamame, and Creamy Tahini Lime Sauce

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a baking tray with parchment paper or lightly grease it.

2. 2

   Place the kabocha squash in a large bowl with 2 tablespoons olive oil, half of the grated ginger, 2 minced garlic cloves, the ground cumin, smoked paprika, 1 teaspoon salt, black pepper, and 1 teaspoon maple syrup. Toss well so all the wedges are evenly coated.

3. 3

   Arrange the squash on the tray in a single layer and roast for 30 to 35 minutes at 220 °C / 425 °F, turning halfway through, until tender and browned at the edges.

4. 4

   Meanwhile, place the red rice, water, a pinch of salt, and the remaining half of the ginger in a medium saucepan. Bring to a boil, reduce the heat, cover, and cook for 25 to 30 minutes until the rice is tender and the liquid is absorbed. Turn off the heat and let it rest, covered, for 5 minutes. Fluff with a fork.

5. 5

   Heat 1 teaspoon olive oil in a skillet over medium heat. Add the red onion and cook for 3 minutes until slightly softened. Stir in the edamame and cook for 4 to 5 minutes, stirring, until heated through and lightly toasted. Add a pinch of salt and remove from the heat.

6. 6

   In a bowl, whisk together the tahini, coconut milk, juice of 2 limes, zest of 1 lime, 1 grated garlic clove, the remaining teaspoon of maple syrup, and 1 tablespoon olive oil. Whisk until smooth and creamy. If needed, thin with 1 to 2 tablespoons of water. Season with a pinch of salt.

7. 7

   To serve, divide the red rice among plates, top with the roasted squash and the edamame-onion mixture. Drizzle generously with the tahini lime sauce.

8. 8

   Finish with chopped fresh cilantro and toasted sesame seeds. Serve immediately, with extra lime zest if desired.