Name: Roasted Squash with Lemon-Tahini Sauce
Cook time: 20 minutes
Total time: 40 minutes
Yield: 6 servings
Ingredients: 1 small kabocha squash or large acorn squash (1 pound), scrubbed,; 1 1-pound delicata squash, scrubbed, cut into 1"-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" pieces; 2 tablespoons fresh lemon juice; 1 tablespoon tahini (sesame seed paste); Aleppo pepper or crushed red pepper flakes; Ingredient info: Tahini is available at Middle Eastern markets, natural foods stores, and some supermarkets.

Half plate of roasted vegetables sprinkled with Aleppo pepper.

Photo by Brian W. Ferry

Active Time
20 minutes
Total Time
40 minutes

Browned edges mean great flavor for this side. If the squash hasn't browned, roast it a little longer.

Ingredients

6 servings

1 small kabocha squash or large acorn squash (1 pound), scrubbed,

1 1-pound delicata squash, scrubbed, cut into 1"-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" pieces

2 tablespoons fresh lemon juice

1 tablespoon tahini (sesame seed paste)

Aleppo pepper or crushed red pepper flakes

Ingredient info: Tahini is available at Middle Eastern markets, natural foods stores, and some supermarkets.

Preparation

Step 1
Arrange racks in upper and lower thirds of oven; preheat to 425°F. 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.
Step 2
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).
Step 3
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.
Step 4
Transfer squash to a platter. Drizzle tahini sauce over and sprinkle with Aleppo pepper.

Nutrition Per Serving

Per serving: 220 calories

18 g fat

2 g fiber

#### Nutritional analysis provided by Bon Appétit

Leave a Review

Reviews (14)

A fabulous dish that I have recommended to many friends. I use delicata, kabocha, red kuri, and butternut squashes (I only peel the butternut.) They look nice on the platter and it is fun to compare the different squash flavors. I like a more pronounced cumin flavor so I switched from seeds to ground. For convenience, I mix the oil, cumin, salt, pepper, squashes and scallions in a bowl and then place the squash on the baking sheets , adding the scallions later in the cooking. I recommend keeping a close eye on the squash during the second 15 min. of roasting. Browned edges on the squash is great, but burned bottoms are not. I also recommend doubling the sauce because you will want more than a drizzle on your roasted squash. Sometimes my lemons taste extra tart and I have to add more of the tahini, water and oil to make a balanced tasting sauce. This dish is good warm, cold and at room temperature.
- ellen3409
- Alexandria, VA
- 11/13/2016
Meh, not worth the hassle. The tahini sauce was good, not great - the squash was just okay - not huge in the flavor department. I expected more given the other reviews.
- heatherNYC
- 10/31/2016
Really excellent recipe that benefitted from more cumin seed & more sauce. I made this alongside the turkey & spinach sliders from this site, & the sauce was great with those as well. Cutting winter squash is much easier if you prick it all over with the tip of a sharp knife & pop in the microwave for a few minutes; I'll never wrestle with a squash again!
- liscade
- Monroe, CT
- 11/11/2015
I had 1 steamed delicate squash already. Heated 1 t cumin seeds in oil, added 1 large chopped onion sautéed until golden, then added squash, with a little water. Cooked until just tender. Then added tahini-lemon sauce and cayenne. Good.
- Anonymous
- New Orleans
- 11/11/2014
This was outstanding. I had two delicata squash, so I used those and omitted the butternut squash, but otherwise made exactly as written. I marinated and baked some chicken in the sauce to serve with the squash. The sauce makes the dish so unique and delicious - I wanted to lick my plate clean!
- realfoodmama
- Bethesda, MD
- 10/12/2014
This was delicious, the contrast between textures and flavours were scintillating. I prepared this slightly differently, opting to gently melt a hunk butter in a pan along with a splash of oil, good sprinkle of cumin, bit of cayenne, rosemary, salt, pepper and a few tea spoons of honey. I then tossed the squash segments (half inch wedges) in the concoction and roasted in the oven at some medium hot heat for around 20-30mins (i don't have markings on my oven or a clock!) I also added a good scattering of hemp seeds to the sauce to add a nutty crunchiness. This is so easy and quick and will definitely be my go to snack this autumn.
- PattyPat
- Bristol, UK
- 9/29/2014
I made the recipe almost as written,using more of the cumin seeds than called for. I found the flavors muted, and next time I'd increase the other seasonings. I doubled the sauce; next time I would triple it. The recipe suggests unusual flavors which interested me, but it needs some oomph.
- Elainesl
- New York, NY
- 9/29/2013
I had a visiting vegetarian, and this was a hit with him. But everybody loved it. I altered it slightly--butternut and delicata squash. I also decreased the evoo a bit. Our supermarket sells butternut squash already skinned and cut in chunks--how's that for a super-easy dish?? Doubled the recipe but still wish I'd made more, because it disappeared quickly at the dinner party.
- GLMA
- Western MA
- 8/29/2013
I just noticed that I doubled the cumin by mistake, but it was just the right amount for my taste. Did not use red pepper flakes/Aleppo Pepper, but might add Cayenne Pepper next time.
- jsvleong
- Oakland, CA
- 7/23/2013
I used Kabocha squash only. This was delicious and easy. The hardest part was cutting the squash - I also cut the skin off.
- jsvleong
- Oakland, CA
- 7/23/2013
OMG.
- laura956
- 4/18/2013
This was absolutely delicious. Served for New Year's Eve dinner with ham, stewed tomatoes and sauteed kale, and the combination was amazing. Super simple, and the tahini sauce and hint of cumin made the dish very fresh and interesting.
- Anonymous
- Portland OR
- 1/1/2013
2 pounds and frankly the skin had turned colour and wasn't very appetising so I peeled it and didn't use the delicata squash. Other than that followed the recipe exactly. This was a very tasty and different side, and went very nicely with chicken curry and dahl.
- vgibbs
- Victoria BC
- 12/11/2012
We frankly gorged on this. It was to die for.
- Munacil
- Shorewood
- 12/2/2012