Roasted Squash With Lemon Tahini Sauce Food
ROASTED SQUASH WITH LEMON-TAHINI SAUCE
Browned edges mean great flavor for this side. If the squash hasn't browned, roast it a little longer.
Provided by Bon Appétit Test Kitchen
Categories Fruit Juice Side Vegetarian Quick & Easy Dinner Condiment Squash Winter Healthy Vegan Lemon Juice Bon Appétit
Yield 6 servings
Number Of Ingredients 10
Steps:
- 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.
- 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).
- 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.
- Transfer squash to a platter. Drizzle tahini sauce over and sprinkle with Aleppo pepper.
ROASTED BUTTERNUT SQUASH WITH TAHINI
Modified from, "Jerusalem: A Cookbook" by Yotam Ottolenghi & Sami Tamimi. A cross-cultural recipe from a Palestinian & Jewish Israeli perspective.
Provided by UmmBinat
Categories One Dish Meal
Time 1h
Yield 2 , 2 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 475°F.
- Put squash and onion in a large mixing bowl.
- Add 3 Tbsp of the organic light tasting extra virgin olive oil, 1 sea salt, and a bit of black pepper, to taste. Toss well.
- Spread on a baking sheet lined with parchment paper.
- Roast in oven for 30-35 minutes or until vegetables start to turn color around edges and are cooked through.
- Remove from oven.
- Make tahini sauce: In a small bowl, place tahini, lemon juice, water, garlic, and sea salt to taste. (I use a motor and pestle to grind the garlic to a paste. Whisk until the sauce is the consistency of honey, adding more water if necessary. If you make the sauce while the vegetables are roasting and place it in the fridge until you are ready to serve, it will most likely thicken and require a bit of water to thin.
- Pour remaining 1 1/2 tsp oil into a small skillet or frying pan and place over low heat. Add pine nuts and pinch sea salt and cook for approximately 2 minutes, stirring often as the nuts will turn brown all of a sudden if you look away. Remove from heat when they are a golden color. Transfer to a plate to cool slightly.
- To serve, spread the vegetables on a plate or platter and drizzle the tahini sauce over. Sprinkle with the pine nuts, followed by the homemade za'atar.
Nutrition Facts : Calories 760.9, Fat 48.8, SaturatedFat 6.2, Sodium 49.2, Carbohydrate 82.4, Fiber 15.9, Sugar 15.5, Protein 13.8
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- Arrange racks in upper and lower thirds of oven; preheat to 425°. 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.
- 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).
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- Set the squash on its side. Position a large chef's knife in the ridge between the wedges and use a heavy wooden kitchen spoon to pound it in a bit. Continue to pound and rock the knife blade to get through the tough stem and then split the squash in half lengthwise. Scoop out and discard the seeds. Cut along each rib to make wedges.
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- Preheat oven to 375°F. Toss squash with oil and ½ teaspoon salt on a large baking sheet. Roast until tender, lightly browned, and crisp in places, about 40 minutes.
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From foodly-store.myshopify.com
LEMONY ACORN SQUASH RECIPES
In a medium-sized food processor cup, add the roasted acorn squash, chickpeas, garlic, lemon juice, tahini, smoked paprika, salt, and pepper. Blend on high until the hummus is smooth and creamy, stopping occasionally to scrape down the edges with a spatula. If you have trouble processing the mixture, add 1 tbsp of water (or aquafaba) at a time to help it along until you're …
From tfrecipes.com
From tfrecipes.com
RECIPE: AMERICA'S TEST KITCHEN'S ROASTED BUTTERNUT SQUASH ...
Remove sheet from oven and let cool for 15 minutes. For the dressing and salad: Meanwhile, whisk tahini, water, mayonnaise, lemon juice, garlic, salt and pepper in the now-empty bowl until creamy ...
From mercurynews.com
From mercurynews.com
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