Heat the oven to 400F
Cut the top and bottom off the kabocha squash, this makes it easier to cut into wedges. Using a Vegetable Peeler peel the skin off the squash. Cut the squash in half and scoop and discard the seeds. Cut into 12 wedges.
Brush a baking sheet with some of the olive oil and arrange the wedges on the baking sheet. Brush the wedges with remaining olive oil and season with salt and pepper.
Bake for 30-40 minutes, until tender, slightly brown, but still hold their shape. Set aside until ready to serve.
In a small bowl combine the tahini, garlic, lemon juice, and 1/2 t salt. Mix well, if the mixture is too thick to dollop on the squash loosen with water. Set aside until ready to serve.
When ready to serve, arrange squash on a serving platter. Drizzle each slice with tahini sauce, top with crumbled feta, pomegranate seeds, and mint.
Makes 12 wedges.
Tip: Want to know the best way to release pomegranate seeds? Here’s a Youtube link to check out:
How to de-seed a Pomegranate