1 small kabocha squash or large acorn squash (1 pound), scrubbed
1 1-pound delicata squash, scrubbed, cut into 1 inch-thick wedges or rings, seeded
7 tablespoons extra-virgin olive oil, divided
1 1/2 teaspoons cumin seeds, divided
Kosher salt, freshly ground pepper
4 scallions, cut into 2 inch pieces
2 tablespoons fresh lemon juice
1 tablespoon tahini (sesame seed paste)
crushed red pepper flakes
Instructions
Arrange racks in upper and lower thirds of oven; preheat to 425
degrees. 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.
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).
Note- Browned edges mean great flavor for this side. If the
squash hasn't browned, roast it a little longer.
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.
Transfer squash to a platter. Drizzle tahini sauce over and sprinkle
with red pepper flakes.
Originally Submitted
4/16/2013
0 Out of 5 from
0 reviews
You can add this Roasted Squash with Lemon-Tahini Sauce recipe to your own private DesktopCookbook.
