roasted acorn squash with honey tahini sauce

roasted acorn squash with honey tahini sauce

it was the coldest of times, it was the wintery-est of times, it was the least exciting vegetable times. …until fresh mint leaves, pistachios, and pomegranate seeds came to liven up the party (re: wahoo!) if you, like me, basically live on the set of Frozen where truly nothing is in season this time of year, you have to call in all the reinforcements to liven up the produce scene. this squash dish has me daydreaming of a vacation in marrakesh and happy dancing in sub-zero temps, and i've nearly forgotten that the ground won’t thaw for another 5 months. i love this dish as a side for turmeric chicken, or even a bougie snack alongside a glass of bubbly. let me know if you try it out!

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roasted acorn squash with honey tahini sauce
4 servings
prep time: 5 minutes
cook time: 40 minutes

2 acorn squashes, de-seeded and sliced into thick wedges
sprinkle of sea salt, pepper, and turmeric
coconut oil spray

for the sauce:
1/2c tahini
juice + zest of 1 lemon
1tsp honey
sea salt + pepper, to taste
1/2c (or more) warm water to thin

toppings:
1/2c pistachios
1/2c pomegranate seeds
1/2c fresh mint leaves

preheat the oven to 400. spray acorn squash wedges with coconut oil, then sprinkle with spices. roast for 35-40 minutes, until the tops and edges become a little crispy.

meanwhile, whisk the sauce ingredients. once the squash is roasted, drizzle with sauce and top with pistachios, pomegranate, and mint.