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Roasted Squash With Tahini Sauce

https://pixabay.com/en/pumpkin-veg-eggplant-healthy-food-2981429/

Browned edges mean great flavor for this Roasted squash with tahini sauce side. If the squash hasn’t browned, roast it a little longer to optimize its taste.

Prepared This!

  • One tablespoon tahini
  • One small kabocha squash
  • Eleven-pound delicate squash
  • Seven tablespoons extra-virgin olive oil
  • One teaspoon cumin seeds
  • Kosher salt
  • Freshly ground pepper
  • Four scallions
  • Two tablespoons fresh lemon juice
  • Aleppo pepper or crushed red pepper flakes

Do This!

  • Arrange racks in upper and lower thirds of an oven to preheat to 425°F.
  • Place kabocha on a rimmed baking sheet and delicate on a second sheet.
  • Divide three tablespoons oil and teaspoons cumin between sheets.
  • Season squash with salt and pepper and roast for 15 minutes.
  • Combine remaining teaspoon cumin, oil, and scallions in a small bowl then it seasons with salt and pepper and tosses to evenly coat.
  • Scatter scallion mixture over squash, dividing evenly between sheets, and continue to roast until squash
  • Whisk lemon juice, tahini, and water in a small bowl to blend.
  • Gradually whisk in remaining 3 tablespoons oil.
  • Season to taste with salt and pepper.
  • Transfer squash to a platter. Drizzle tahini sauce over.
  • Sprinkle with Aleppo pepper.