Roasted Acorn Squash with a Tahini Sauce (Copy)

There are so many reasons I love the fall.

Crisp air, jackets, cool nights, warm drinks. Oh my gosh do I love a good hot chocolates. But I really love that during the full I get access to fresh delicious squash which I fully take advantage of all season. It’s probably my favorite part of cooking during the fall.

I love that I can cook so many different things with squash and they don’t really need a whole lot to make them perfectly delicious. As always, I find it imperative to add a Middle Eastern flare to my roasted veggies so why not drizzle it on squash, I thought once. Oh my goodness is it amazing. The butteriness of the squash and the sweet caramel flavor it develops in the oven works so well with the deep and rich flavor of the tahini, lemon and garlic mixture. I can pretty much drink this tahini sauce (I totally use it on everything, I call it the Middle Eastern ranch) it’s so good.

I love that this recipe takes zero prep and zero stress. It’s just so easy to slice the squash, toss it with oil, salt and pepper and throw them in the oven. Forget about them until they’re crispy on the ends and tender. I’m salivating just writing this, to be honest! I can’t stress how easy and delicious this meal is. It’s gorgeous to serve up for friends or even for a quick and easy side dish for the family!

Give this recipe a try, leave a comment your feedback and some love. If you make this dish and share it on social media, use the hashtag #Hungrilyhomemaderecipe

Total Time: 45 minutes

Yield: 3-4 servings

Ingredients

For the roasted squash

1. 2 acorn squash

2. 1/4 cup coconut oil

3. 2 tbsp olive oil

4. 1/2 tsp salt

5. 1 tsp black pepper

for the tahini sauce

1. Juice of 1 1/2 large lemons

2. 1/2 cup tahini paste

3. 3 cloves of garlic crushed

4. 1/4 cup cold water

5. 1 large pinch kosher salt & good grind fresh black pepper
additional lemon, quartered (optional)

Method

Preheat oven to 425F.

1. Slice the acorn squash in the middle exposing the pulp and seeds. Using a spoon, scoop out the pump and seeds and set the seeds aside if you want to roast them for a snack later on!

2. Slice the squash into long strips.

3. In a large bowl, combine the acorn squash, coconut oil, olive oil, salt and pepper. Toss with your hands or a wooden spoon so that everything gets evenly combined. Dump onto a cookie sheet prepped with parchment paper.

4. Place into your preheated oven and bake for 45 minutes. Flip the squash over half way through to ensure each side gets a caramel color. When everything is golden brown and fork tender, remove from oven.

5. Prepare the tahini sauce by mixing the tahini paste with the salt, lemon juice, garlic, and water to thin it out. Whisk together the tahini sauce to ensure it’s fully combined.

6. Once you remove the squash from the oven, drizzle the tahini sauce over the hot squash when they come out of the oven and enjoy!