Delicata Squash Bake with Tahini Sauce
Simple, 30-minute delicata squash bake with toasted hazelnuts, pomegranate arils, and a maple-tahini sauce! The perfect plant-based Thanksgiving side dish.
Ingredients
- 2 delicata squash ((halved lengthwise, seeds removed, cut into 1/2-inch slices))
- 2 Tbsp coconut oil ((melted))
- 1 pinch sea salt
- 3 Tbsp tahini
- 1/2 lemon, juiced ((1/2 lemon yields ~1 Tbsp or 15 ml))
- 1 Tbsp maple syrup
- 1/4 cup pomegranate arils
- 1/4 cup dry roasted hazelnuts ((loosely chopped))
- 1/4 cup fresh parsley ((chopped))
Instructions
- 1
Preheat oven to 400 degrees F (204 degrees C).
- 2
Add sliced squash to a bare baking sheet (1 large or 2 small, depending on size of squash // as original recipe is written // use fewer or more baking sheets, as needed, if altering batch size) and toss with oil and sea salt. Then arrange in a single layer.
- 3
Bake for 20-25 minutes, flipping once at the halfway point to ensure even baking. You’ll know it's done when fork tender, golden brown, and slightly caramelized (see photo).
- 4
While squash is baking, prepare dressing by adding tahini, lemon juice, and maple syrup to a small mixing bowl. Whisk to combine, then add hot water 1 Tbsp at a time and whisk until pourable. Taste and adjust seasonings as needed.
- 5
To serve, arrange baked squash on a serving dish and top with dressing, pomegranates, hazelnuts, and parsley. Best when enjoyed immediately.
Nutrition Facts
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