Roasted Squash with Lemon-Tahini Sauce
A Middle Eastern-inspired dish featuring tender roasted kabocha and delicata squash, seasoned with cumin and topped with a creamy lemon-tahini sauce. Garnished with scallions and Aleppo pepper for a perfect balance of flavors.
Ingredients
- •1 pound kabocha squash
- •1 pound delicata squash
- •7 tablespoons extra-virgin olive oil
- •1½ teaspoons cumin seeds
- •to taste kosher salt and pepper
- •4 whole scallions
- •2 tablespoons fresh lemon juice
- •1 tablespoon tahini
- •to taste Aleppo pepper
- •Ingredient info
- •natural foods stores
- •and some supermarkets
Cooking Instructions
- 1.
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.
15 min
- 2.
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).
15 min
- 3.
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.
5 min
- 4.
Transfer squash to a platter. Drizzle tahini sauce over and sprinkle with Aleppo pepper.
2 min
