Roasted Delicata Squash With Maple Tahini Sauce

This dish is just screaming FALL! And who doesn’t love Fall? Boots, scarfs, leaves and squash. Out of all the squash in season at the moment Delicata is one of my favorites (along side spaghetti squash) due to it’s amazing flavor and easy preparation. The skin on this squash is edible so no need for peeling or scraping.  Just rinse, roast and enjoy. This recipe makes the perfect side dish or can be served over quinoa or raw spinach to make a bowl or salad.

Roasted Delicata Squash With Maple Tahini Sauce

Ingredients

  • 3 delicata squash (I cook for 3 people so I prepared 1 per person)
  • 3 tablespoons of coconut or avocado oil
  • 1/8 teaspoon of garlic powder
  • 1/4 teaspoon of cumin
  • Pinch of pink salt

Maple tahini sauce

  • 1/4 cup of tahini
  • 1 fresh garlic clove diced or 1/4 teaspoon of minced garlic
  • 1 tablespoon of rice vinegar
  • 2 teaspoons of aminos or soy sauce
  • 1 tablespoon of pure maple syrup
  • 3 table spoons of warm water
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 375
  2. Rinse squash, cut lengthwise, remove seeds cut into 1/2 inch pieces
  3. Toss with oil and spices and lay out on parchment lined baking sheet
  4. Roast in your oven for 30-35 minutes (until fork tender)
  5. While your squash is roasting, combine all ingredients together for your sauce and whisk until pourable
  6. Remove squash and drizzle with tahini sauc
Advertisements

2 thoughts on “Roasted Delicata Squash With Maple Tahini Sauce”

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s