ROASTED SQUASH WITH LEMON-TAHINI SAUCE

Roasted Squash with Lemon-Tahini Sauce image

Browned edges mean great flavor for this side. If the squash hasn't browned, roast it a little longer.

Provided by Bon Appétit Test Kitchen

Categories Fruit Juice Side Vegetarian Quick & Easy Dinner Condiment Squash Winter Healthy Vegan Lemon Juice Bon Appétit

Yield 6 servings

Number Of Ingredients 10

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Ingredients

1 small kabocha squash or large acorn squash (1 pound), scrubbed,
1 1-pound delicata squash, scrubbed, cut into 1"-thick wedges or rings, seeded
7 tablespoons extra-virgin olive oil, divided
1 1/2 teaspoons cumin seeds, divided
Kosher salt, freshly ground pepper
4 scallions, cut into 2" pieces
2 tablespoons fresh lemon juice
1 tablespoon tahini (sesame seed paste)
Aleppo pepper or crushed red pepper flakes
Ingredient info: Tahini is available at Middle Eastern markets, natural foods stores, and some supermarkets.

Steps:

Arrange racks in upper and lower thirds of oven; preheat to 425°F. 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.

Comment
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Erin W. (Erin webber)

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I'm not a huge fan of squash, but this recipe was really good. The lemon-tahini sauce is amazing!

Calvin Jones

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This dish is perfect for a fall meal. The squash is roasted to perfection and the sauce is so flavorful.

Amber Talha

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I've never had roasted squash with lemon-tahini sauce before, but I'm glad I tried this recipe. It was so good!

Binaya Chhetri

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I love the combination of roasted squash and lemon-tahini sauce. It's a unique and delicious dish that I would highly recommend.

Sufyan Qadeer

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This recipe is a keeper! I will definitely be making it again.

mon2upnxt

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I was pleasantly surprised by how much I enjoyed this dish. I'm not usually a big fan of squash, but this recipe changed my mind. The squash was roasted to perfection, and the sauce was the perfect balance of tangy and creamy.

Anonymous Khan

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This is one of my favorite squash recipes. The squash is so tender and flavorful, and the sauce is divine. I highly recommend this recipe!

Engda Dejene

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I've made this recipe several times now, and it's always a winner. It's a great way to use up leftover squash, and the sauce is so versatile. I've also used it on chicken and fish.

Mariam Nankya

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This dish was a hit with my whole family. Even my picky kids loved it! The combination of roasted squash and lemon-tahini sauce is just magical.

Vincent Paul

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I love how easy this recipe is to make. I was able to whip it up in no time, and it turned out so well. The squash was roasted to perfection, and the sauce was the perfect complement.

AIWI2BWU Ioywtac

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This roasted squash with lemon-tahini sauce was an absolute delight! The squash was perfectly tender and caramelized, and the sauce was creamy, tangy, and flavorful. I served it over quinoa for a complete meal.

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