Delicata Rings With Tahini Drizzle
Delicata squash is a variety of winter squash with a signature scallop edge. They are very aesthetically pleasing but also VERY delicious. The sweet, savory, starchy squash is rich in vitamin A, a good source of vitamin C, and has less carbs per serving than a sweet potato. Who doesn’t love carbs, especially when they are nutrient-packed?
I made this recipe for our Friendsgiving celebration with a maple tahini drizzle, fresh rosemary and pomegrante seeds. This dish is perfect for holidays or get togethers because its simple to make, looks so pretty on the table, satisfies different diets (gluten-free, dairy-free, egg-free, paleo, vegan), and really hits the spot! I hope you enjoy it!
2 delicata squash, sliced into rounds (1/2 inch thick)
2 Tbsp of avocado oil
1/2 tsp of cinnamon (for drizzle), plus more to season the squash
salt and pepper to taste
sprig of fresh rosemary, chopped finely
1/4 cup of organic tahini
1 tbsp of maple syrup
juice of half of a lemon
water to thin (I ended up using 3 tbsp to be able to drizzle)
1/4 cup of pomegranate seeds
Preheat oven to 375 degrees.
Use a veggie cutter or bottle cap to cut seeds out of the center of the squash.
Lay out squash on a baking pan with parchment paper and coat with avocado oil.
Season with salt, pepper, and cinnamon.
Roast for 40 minutes, or until squash is tender and starting to brown on the edges.
For the drizzle, mix the tahini, maple syrup, lemon juice, cinnamon and water in a bowl.
When squash is done and you are ready to serve, drizzle with tahini sauce, and sprinkle rosemary and pomegranate seeds on top.