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 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.


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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 Sauce

  • Servings: 4 servings
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Ingredients 

  • 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)

Directions

  1. Preheat the oven to 350 degrees F and line a pan with parchment paper.
  2. Cut the delicata squash lengthwise in half, then into half moon pieces, about a 1/3 of an inch thick.
  3. 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.
  4. 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.
  5. Use the tahini sauce to drizzle over the roasted squash or as a dipping sauce. Sprinkle with za’atar and parsley to serve.
  6. Enjoy!

Published by

laurenthemiller

Baker, Farm Market Enthusiast, and Food Science/Culinary Science major at Drexel University

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