Tuesday, October 8, 2013

Roasted Squash with Lemon-Tahini Dressing

I got an acorn squash and a delicata squash at the East Liberty farmer's market on Monday, so it was a good time to try out this Bon Appetit recipe! We really liked the lemon-tahini sauce. It was all of our first time trying delicata squash, and it's really good! You can eat the skin of the delicata but not the acorn squash. I made it for part of our dinner last night (Michelle made curried cauliflower and enchiladas!) and then ate it again today for lunch with cream of spinach soup.


      1 acorn or kabocha squash, washed and chopped into 1" wedges
      1 delicata squash, washed and chopped into 1" wedges
    7 tbsp extra virgin olive oil
    1 tsp cayenne pepper
    1 tbsp lemon juice
    1 tbsp tahini
    1/4 cup plain Greek yogurt
    crushed red pepper flakes

    1. Preheat to 425°. Place acorn or kabocha squash on a rimmed baking sheet and delicata on a second sheet. Divide 3 tablespoons oil and 1 1/4 teaspoons cayenne between sheets. Season squash with salt and pepper; toss. Roast for 25 minutes or until at least most of the pieces of squash are browned. When you take them out, combine them into one dish to serve. 

2. Meanwhile, whisk lemon juice, tahini, and Greek yogurt in a small bowl to blend. Gradually whisk in remaining 3 tablespoons oil. Season to taste with salt and pepper.

  • 3. Transfer squash to a platter. Drizzle tahini sauce over and sprinkle with crushed red pepper flakes.
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