Delicata Squash Bake With Tahini Sauce Recipe (Thanksgiving)

Delicata Squash Bake With Tahini Sauce Recipe (Thanksgiving)
Delicata Squash Bake With Tahini Sauce Recipe (Thanksgiving)

Simple 30-minute delicata squash with roasted hazelnuts, pomegranate and maple-tahini sauce! The perfect vegetable-based Thanksgiving side dish.

Prep Time: 5 Minutes
Cook Time: 25 Minutes
Total Time: 30 Minutes

Ingredient
Pumpkin
  • 1 pinch of sea salt
  • 2 delicata squash (halved lengthwise, seeds removed, cut into 1/2 inch)
  • 2 tablespoons of coconut oil (melted)
Wear
  • 1 tablespoon maple syrup
  • 3 tbsp tahini
  • 1/2 lemon, juiced (1/2 lemon yields ~ 1 tbsp or 15 ml)
Topping
  • 1/4 cup of fresh (chopped) parsley
  • 1/4 cup pomegranate
  • 1/4 cup dry roasted hazelnuts (loose chopped)

Instructions
  1. Preheat the oven to 400 degrees f (204 degrees c).
  2. Add squash slices to an empty baking pan (1 large or 2 small, depending on the size of the squash // when the original recipe is written // use fewer or more baking sheets, as needed, if changing batch size) and mix with oil and sea salt. Then arrange in one layer.
  3. Bake for 20-25 minutes, turning once at the midpoint to ensure even baking. You will know that it is done when the fork is soft, golden brown, and slightly carameled (see photo).
  4. When the squash is baking, prepare the sauce by adding tahini, lemon juice, and maple syrup to a small bowl. Shake to combine, then add 1 tablespoon hot water at a time and shake until poured. Taste and adjust the seasonings as needed.
  5. To serve, set the roasted squash on a serving and add the sauce, pomegranate, hazelnuts, and parsley. Best when enjoyed immediately.

0 komentar

Post a Comment