Delicata Squash Bake with Tahini Sauce
This vibrant delicata squash bake features perfectly roasted squash, crunchy hazelnuts, and juicy pomegranate arils, all brought together with a luscious maple-tahini sauce. A quick and easy plant-based side dish, ready in just 30 minutes, it's bursting with autumnal flavors and beautiful colors, perfect for any holiday table.
Price per Serving
Instructions
- 1
Preheat oven to C (204 degrees).
- 2
On a baking sheet, toss squash (2 delicata) with coconut oil (2 tbsp) and sea salt (1 pinch). Arrange in a single layer. Bake for minutes (20) to minutes (25), flipping halfway, until fork tender and caramelized.
- 3
While squash bakes, whisk tahini (3 tbsp), juice (0.5 lemon), and maple syrup (1 tbsp) in a small bowl. Gradually add [hot water] until pourable.
- 4
To serve, arrange baked squash on a serving dish and top with the dressing, pomegranate arils (0.25 cup), dry roasted hazelnuts (0.25 cup), and fresh parsley (0.25 cup).
Nutrition Facts
Per portion
Macronutrients
Micronutrients
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