With this lemon-tahini sauce on roasted squash, your side dish is healthy as much it can be. Moreover, its nutrition makes your day ready to go.
Have This!
- One small kabocha squash cut into 1-inch-thick wedges, seeded
- One pound delicata squash, scrubbed, cut into 1-inch-thick wedges or rings, seeded
- Seven tablespoons extra-virgin olive oil, divided
- One teaspoon cumin seeds
- Kosher salt, freshly ground pepper
- Four scallions, cut into 2-inch pieces
- Two tablespoons fresh lemon juice
- One tablespoon tahini
- Aleppo pepper or crushed red pepper flakes
Do This!
- Arrange racks in upper and lower thirds of oven and preheat to 425°.
- Place kabocha on a rimmed baking sheet and delicate on a second sheet.
- Divide three tablespoons oil and one-half teaspoons cumin between sheets.
- Season squash with salt and pepper; toss.
- Roast for 15 minutes.
- Combine remaining one-fourth teaspoon cumin, one tablespoon oil, and scallions in a small bowl and season with salt and pepper and toss to evenly coat.
- Scatter scallion mixture over squash, dividing evenly between sheets, and continue to roast until it is tender but not mushy, about 15 minutes longer.
- Whisk lemon juice, tahini, and a tablespoon water in a small bowl to blend.
- Gradually whisk in remaining three tablespoons oil.
- Season to taste with salt and pepper.
- Transfer it to a platter.1
- Drizzle tahini sauce over and sprinkle with Aleppo pepper.