Roasted Squash with Green Tahini
This earthy yet vibrant side such is a great way to ease into the fall and goes well with almost any protein (meat, poultry, salmon, quinoa, tofu, etc.) or is a great stand-alone vegetarian dish. This recipe yields more green tahini than necessary, so save the rest in fridge to use as a delicious dip or dressing! For those cilantro haters out there, substitute baby spinach for a different yet still vibrant flavor.
INGREDIENTS
- 2 medium acorn squash or 1 large kabocha (about 3 lbs), halved, seeded and sliced 1-in thick
- 1 tablespoon extra-virgin olive oil (EVOO)
- ½ teaspoon ground cumin
- ½ teaspoon kosher salt
INGREDIENTS FOR GREEN TAHINI
- ½ cup packed fresh cilantro
- ½ cup packed fresh parsley
- ½ cup tahini
- ½cup water
- ¼ cup EVOO
- 2 teaspoons lemon zest
- ¼ cup fresh lemon juice
- 2 cloves garlic
- ½ teaspoon kosher salt
PREPARATION
- Preheat oven to 400º. Line large baking sheet with parchment paper.
- Toss squash with EVOO, cumin, and salt in a large bowl.
- Transfer to prepared baking sheet. Roast until tender, 30-30 minutes.
- For Green Tahini: combine cilantro, parsley, tahini, water, EVOO, lemon zest, lemon juice, garlic and salt in a blender. Blend until smooth.
- Serve squash drizzled with 2/3 cup of the green tahini.
