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.
Servings 6
Ingredients
SQUASH
- 2 delicata squash (halved lengthwise, seeds removed, cut into 1/2-inch slices)
- 2 Tbsp coconut oil (melted)
- 1 pinch sea salt
DRESSING
- 3 Tbsp tahini
- 1/2 lemon, juiced (1/2 lemon yields ~1 Tbsp or 15 ml)
- 1 Tbsp maple syrup
TOPPINGS
- 1/4 cup pomegranate arils
- 1/4 cup dry roasted hazelnuts (loosely chopped)
- 1/4 cup fresh parsley (chopped)
Instructions
- Preheat oven to 400 degrees F (204 degrees C).
- 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.
- 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).
- 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.
- To serve, arrange baked squash on a serving dish and top with dressing, pomegranates, hazelnuts, and parsley. Best when enjoyed immediately.
Notes
*Nutrition information is a rough estimate calculated with tahini sauce.
Nutrition (1 of 6 servings)
Serving: 1 serving Calories: 165 Carbohydrates: 11.3 g Protein: 2.7 g Fat: 9.5 g Saturated Fat: 5.3 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 62 mg Fiber: 2.1 g Sugar: 11 g