Roasted Acorn Squash with Tahini Sauce
A healthy and easy side dish recipe, your whole family will love this cinnamon-spiced roasted acorn squash drizzled in an addictive tahini lemon sauce.
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 acorn squash (seeded and sliced)
- 1 tablespoon extra virgin olive oil
- 1 teaspoon cinnamon
- 1 teaspoon salt (divided)
- 1/2 teaspoon black pepper
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 clove garlic (minced)
Instructions
- 1
Preheat oven to 400 degrees and line with foil. Spray with cooking spray and scatter the squash slices in a single layer on the pan.
- 2
Drizzle the squash slices with olive oil and toss to coat on both sides. Sprinkle with cinnamon, half of the salt (1/2 teaspoon) and pepper then toss again. Bake until golden brown and tender, about 25-30 minutes.
- 3
While the squash is roasting, whisk together tahini, lemon juice, garlic and remaining salt in a small bowl. Add warm water, 1 tablespoon at a time, until you've reached desired consistency. Drizzle over roasted squash to serve.