This has become a fall staple. Whether it’s a weeknight dinner or served as a side dish/vegetarian friendly option for Thanksgiving, I love it due to its simplicity. With nutty notes of browned squash paired with a delicious tahini and ground mustard smear, it makes for an amazing and impressive dish. Topped with fresh parsley and pomegranate seeds, its festive and an absolute showstopper. Made in 15 minutes, it’s a quick weeknight dinner and can be built out with a simple kale side salad and pan seared chicken breast.
Ready to get cooking? Keep reading for the full recipe after the jump!
Roasted Delicata Squash with Maple Tahini Sauce
- 2 T irish butter
- salt and pepper to taste
- 1 delicata squash, washed, deseeded, and chopped into rounds
- 1 T organic maple syrup
- 2 T tahini
- 1 T ground mustard
- 1 T extra virgin olive oil
- salt and pepper, to taste
- fresh parsley (optional, for garnish)
- pomegranate seeds (optional, for garnish)
Begin by melting butter in a large skillet over medium high heat. Place cleaned squash in skillet and pan sear on both sides until cooked through. Meanwhile in a small bowl, place tahini, ground mustard, and maple syrup. Heat for a few seconds in double boiler or microwave to loosen the tahini (particularly if it’s been refrigerated. Add extra virgin olive oil and whisk in until sauce is the perfect consistency.
To serve: Shmear sauce on plate. Place delicata squash on top. Finish with salt, pepper, fresh parsley, and pomegranate seeds.
(If you’re wanting to make this vegan, brown squash in extra virgin olive oil.)