ROASTED KABOCHA SQUASH WITH TAHINI & ROSEMARY SEEDS (Winter Immunity Guide)

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.