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).
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
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.