Oven Roasted Squash With Lemon Tahini Sauce |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Squash really shines when roasted in a hot oven until nicely caramelized and soft. Many pumpkins, like acorn or delicata you don't even need to peel. In this particular recipe flavor is added with cumin and chile and a drizzle of the tart lemon tahini sauce. Read more . We will have it more often, for sure, after our teenage daughter said : You know, Dad, I think, pumpkin is my new favorite vegetable :) Ingredients:
1 small kabocha squash or large acorn squash (1 pound), scrubbed, cut into 1-inch-thick wedges, seeded |
1 1-pound delicata squash, scrubbed, cut into 1-inch-thick wedges or rings, seeded |
or butternut squash, peeled, cut into 3/4 inch wedges |
3 tablespoons extra-virgin olive oil, divided |
1 1/2 teaspoons cumin seeds, divided |
2 ts chile powder |
kosher salt, freshly ground pepper |
1 onion, peeled, halved lengthwise, cut lengthwise into 1/2 inch wedges |
lemon tahini sauce |
2 tablespoons fresh lemon juice |
1 tablespoon tahini (sesame seed paste) |
1 tb aioli |
2 tb chicken broth |
1 tb olive oil |
aleppo pepper or crushed red pepper flakes |
Directions:
1. Arrange racks in upper and lower thirds of oven; preheat to 425°.
2. Put pumpkins and onion in a big bowl, drizzle with olive oil, cumin seds, chile powder and s+p, mix. Divide between 2 baking pans and roast for 30 - 40 min., turning every 10 min. until nicely caramelized and soft.
3. Meanwhile, whisk lemon juice, tahini, aioli and broth in a small bowl to blend. Gradually whisk in oil. Season to taste with salt and pepper. Transfer squash to a platter. Drizzle tahini sauce over and sprinkle with Aleppo pepper.
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