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 came in all day on Thursday).
I am heading home on Tuesday night with my cousin Matt (he is taking a train from UVA into 30th street station Tuesday afternoon) and Kathryn (my older sister who is a Junior at the University of Pennsylvania). My cousins from Buffalo are coming down for Thanksgiving as well (all seven of them, plus two dogs!). I can’t wait to have this chemistry exam off my mind so I can focus on Thanksgiving break. It is much needed.
Another thing I am oddly excited about is delicata squash. It is my favorite squash.
It’s sweetness and flavor is “delicate” and amazing in savory dishes, as well as sweet (yes I eat delicata with peanut butter for dessert on occasion)
For a simple, flavorful dish, you can make a tahini dressing to dip the delicata in.
Nora posing with the delicata to make a smiley face! haha good try
Delicata Squash with Tahini Sauce
- 1 delicata squash
- 1 tablespoon olive oil (or pumpkin seed oil)
- salt and pepper to taste
- 2 tablespoons tahini
- 1/2 lemon, juiced
- 1/4 cup chopped parsley
- 1 garlic clove, crushed and diced
- 2 tablespoons water
- za’atar (optional)
- parsley (optional)
- Preheat the oven to 350 degrees F and line a pan with parchment paper.
- Cut the delicata squash lengthwise in half, then into half moon pieces, about a 1/3 of an inch thick.
- Mix the delicata pieces, 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. Let cool.
- Mix the tahini, lemon juice, parsley, garlic cloves, and water together in a bowl. If the dressing is too thick, add a tablespoon of water one at a time until desired consistency is reached.
- Use the tahini sauce to drizzle over the roasted squash or as a dipping sauce. Sprinkle with za’atar and parsley to serve.