Roasted Squash with Lemon Tahini Sauce

My sister-in-law, who lives in England, brought me a stack of recipes she has cut out of magazines. This recipe my nephew, Will, made. Oddly enough, it’s from Bon Appetit. It was excellent. You can really use any kind of squash. I used a Kabocha and an Acorn squash in the recipe.


Roasted Squash with Lemon Tahini Sauce

Serves 6

1 small kabocha squash or large acorn squash (1 lb), cut into 1″ thick wedges, seeded
1 lb delicata squash, cut into 1″ thick wedges or rings, seeded
7 Tbs extra-virgin olive oil, divided
1 1/2 tsp cumin seeds, divided
Kosher salt, freshly ground pepper
4 scallions, cut into 2″ pieces
2 Tbs fresh lemon juice
1 Tbs tahini (sesame seed paste)
Aleppo pepper or crushed red pepper flakes

Arrange racks in upper and lower thirds of oven; preheat to 425°. Place kabocha on a rimmed baking sheet and delicata on a second sheet. Divide 3 tablespoons oil and 1 1/4 teaspoons cumin between sheets. Season squash with salt and pepper; toss. Roast for 15 minutes.

Combine remaining 1/4 teaspoon cumin, 1 tablespoon oil, and scallions in a small bowl; season with salt and pepper and toss to evenly coat. Scatter scallion mixture over squash, dividing evenly between sheets, and continue to roast until squash is tender but not mushy, about 15 minutes longer (time may vary depending on squash).

Meanwhile, whisk lemon juice, tahini, and 1 tablespoon 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 and sprinkle with Aleppo pepper.


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