Delicata Squash with Tahini Dressing

This past week has been so hectic with finishing up school work and studying for midterms.  I have an organic chemistry exam tomorrow – it was suppose to be Friday but got moved, because of the snow that fell all day on Thursday. I can’t wait to have this chemistry exam done, so I can enjoy a much needed Thanksgiving break.

I am heading home on Tuesday night with my cousin Matt (he is taking a train from UVA into 30th street station on Tuesday afternoon) and my sister Kathryn (she is a junior next door at the University of Pennsylvania).  My cousins from Buffalo are coming down for Thanksgiving as well (all four cousins, their grandma, and my aunt and uncle).  I can’t wait!

On the Thanksgiving food front, I am oddly excited about delicata squash.  This is my favorite squash. It’s sweetness and flavor is “delicate” and amazing in savory dishes, as well as sweet. Yes, I have been know to eat delicata with peanut butter for dessert on occasion. For a simple, flavorful dish, you can make a tahini dressing as a dip for the delicata.


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I am so lucky to go to school in Philadelphia.
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Farmers market squash is the best squash.  Support your local farmers as much as you can.

Nora posing with the delicata to make a smiley face! haha good try

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Delicata Squash with Tahini Dressing

Prep Time 5 minutes
Cook Time 30 minutes
Servings 4

Ingredients

  • 1 delicata squash
  • 1 tablespoon olive oil (pumpkin seed oil is delcious as well)
  • salt and pepper to taste
  • 1 tablespoons tahini
  • 1/2 lemon juiced
  • 1/4 cup parsley chopped
  • 1 garlic clove crushed and chopped
  • 2 tablespoons water
  • za'atar (optional topping)
  • parsley (optional topping)

Instructions

  1. Preheat the oven to 350 degrees F and line a pan with parchment paper

  2. Cut the delicata squash lengthwise in half, take out the seeds, then cut into half moon pieces, about 1/3 of an inch thick.

  3. Mix the delicata pieces with the oil, salt and pepper in a bowl to coat evenly. Put the squash in a single layer on the pan and bake for about 25 minutes until soft, and lightly browned around the edges.

  4. While the squash is baking, mix the tahini, lemon juice, parsley, garlic, and water together in a bowl. If the dressing is too thick, add a 1/2 tablespoon of water at a time until the desied consistency is reached.

  5. Use the tahini sauce to drizzle over the roasted squash or as a dipping sauce. Sprinkle with za'atar and parsley to serve.

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