ROASTED KABOCHA SQUASH WITHTAHINI & ROSEMARY SEEDS (JAN 5-20)

Ingredients: 1 kabocha squash, 3 tablespoons tahini, 1⁄4 cup pumpkin seeds, Fresh rosemary, Olive oil, sea salt

Instructions: Preheat oven to 350°F (180°C). De-seed and slice squash. Roast for 20 minutes until soft. Toast pumpkin seeds with rosemary in a pan. Top squash with seeds and drizzle with tahini.

Benefits: A grounding winter dish that strengthens digestion and yang energy.