Roasted Kabocha Squash with Tahini and Herb Salad Recipe

Ingredients For Roasted Kabocha Squash with Tahini and Herb Salad Recipe

• 1 inch 1 medium kabocha squash, halved, seeded, and cut into wedges
• 3 tablespoon Extra virgin olive oil, plus more for drizzling
• Kosher salt and freshly ground pepper
• 2 tablespoon Fresh lime juice
• 1 teaspoon Honey
• 0.5 Serrano chile, seeded and minced
• 0.5 cup Greek yogurt
• 2 tablespoon Tahini
• 3 cup Mixed fresh dill, cilantro, and mint
• 3 tablespoon Toasted white sesame seeds