Sumac Roasted Acorn Squash with Tahini Dressing
A Middle-eastern twist to a fall recipe, this sumac roasted acorn squash is drizzled with tarator, a tahini dressing.
- Prep time
- 15 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 Acorn Squash
- 1 tsp. Sumac
- 1 tsp. Aleppo Pepper
- 2 tsp. Sesame Seeds
- 1 tsp. Salt
- ½ cup Olive Oil
- 1 tbsp. Honey
- 2 Garlic Cloves
- ½ tsp. Salt
- ¼ cup Al Wadi Tahini
- 2 tbsp. Lemon Juice
- ¼ cup Water
Instructions
- 1
Preheat oven to 400℉. Line a baking sheet with parchment paper.
- 2
Cut acorn squash in half and scoop out the seeds. Then slice into 1-inch thick slices.
- 3
In a small bowl, combine the olive oil, honey, spices and sesame seeds. Mix thoroughly and using a brush, brush each slice or toss the squash slices and seasoning mix in a large bowl.
- 4
Transfer the seasoned acorn squash to prepared baking sheet. Roast the squash for 35-40 minutes until soft and cooked through. Flip the squash halfway through.
- 5
In a medium sized bowl, crush the garlic with ½ teaspoon of salt. Add the Al Wadi Tahini, lemon juice, and water. Whisk until fully combined.
- 6
Drizzle the sumac roasted squash with the tarator and serve.