Roasted Delicata Squash with Tahini and Pomegranate
Roasted delicata squash with tahini and pomegranate is a colorful side dish that balances sweet, savory, creamy, and bright flavors in every bite. The squash becomes tender and lightly caramelized in the oven, while a smooth tahini drizzle adds richness and the pomegranate seeds bring juicy pops of freshness.
Ingredients
- 2 medium delicata squash about 900 grams total
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 80 grams tahini
- 2 tablespoons lemon juice
- 1 tablespoon honey
- 3 tablespoons warm water
- 1 small garlic clove finely grated
- 80 grams pomegranate seeds
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 220°C and line a large baking sheet or roasting pan with parchment paper.
- Wash the delicata squash well, trim off the ends, slice each squash in half lengthwise, and scoop out the seeds. Cut the squash into 1.5 cm thick half-moons.
- Place the squash slices on the prepared pan. Drizzle with the olive oil, then season with the kosher salt and black pepper. Toss well to coat and spread the slices into a single layer with space between them.
- Roast the squash for 15 minutes, then flip the pieces and roast for 15 minutes more until tender and browned at the edges.
- While the squash roasts, make the tahini sauce by whisking together the tahini, lemon juice, honey, warm water, and grated garlic in a small bowl until smooth and pourable. If needed, add 1 more tablespoon warm water to loosen the sauce slightly.
- Transfer the hot roasted squash to a serving platter in an even layer or slightly overlapping rows.
- Drizzle the tahini sauce over the squash, then scatter the pomegranate seeds and chopped parsley on top.
- Serve immediately while warm, or let it cool slightly and serve at room temperature.
Notes
Nutrition is an approximate estimate per serving based on 4 servings and can vary with the size of the squash, the exact tahini used, and how much sauce is consumed.
Refrigerate leftovers in an airtight container for up to 3 days.