Local Flavor: Roasted Acorn Squash With Maple Tahini Sauce

This sweet and savory dish is Thanksgiving dinner-table ready
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Roasted Acorn Squash With Maple Tahini Sauce
Roasted Acorn Squash with Maple Tahini Sauce photograph courtesy of Lexi Harrison

The mother-daughter team behind recipe development site Crowded Kitchen cooks up plant-based dishes starring ingredients from local makers. Here, they present a must-try Thanksgiving side dish featuring roasted acorn squash and Eden Foods Organic Roasted Tahini ($10, edenfoods.com).

Ingredients

Roasted Acorn Squash
1 large acorn squash
3 Tbsp. olive oil
1 Tbsp. orange juice
½ tsp. cinnamon
¼ tsp. salt
1/8 tsp. black pepper
Handful pomegranate arils and thyme for garnish

Fall Spiced Maple Tahini Sauce
¾ cup Eden Foods Organic Roasted Tahini
5 Tbsp. water
2 Tbsp. orange juice
2 Tbsp. maple syrup
½ Tbsp. lemon juice
¾ tsp. cinnamon
½ tsp. salt
1/8 tsp. ground ginger
Pinch nutmeg

Directions for Roasted Acorn Squash with Maple Tahini Sauce

Preheat oven to 400 degrees.

Wash squash, dry, and slice in half lengthwise. Use a spoon to remove the seeds, then slice into wedges. 

In a small bowl, whisk together olive oil, orange juice, cinnamon, salt, and pepper. Toss (or brush) acorn squash in olive oil mixture, transfer to a baking sheet lined with parchment paper, and roast for 20-25 minutes until fork-tender and slightly caramelized around the edges.  

Meanwhile, whisk together all ingredients for tahini sauce until smooth and creamy. 

Serve roasted acorn squash wedges on a platter topped with tahini sauce drizzle, pomegranate arils, and fresh thyme.

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