It’s 70 in Minnesota this weekend. Now, this is my first fall in the area, so I don’t truly know how crazy this is, but apparently it’s a pretty big deal. While it may be warmer than usual outside, the squash is still comin’ in hot just as it should this time of year. I love squash for it’s versatility. Stuffed, roasted, pureed, sautéed. You name it, you can do it to squash. Acorn squash is the star of the show this week!
This week I’m keepin’ it simple and giving you all a killer recipe for some roasted acorn squash! Bonus points if you make the tahini drizzle to go on top. This step is totally optional though. The acorn squash is just as good with all the roasted spices minus the drizzle.
What’s your favorite kind of squash? Let me know if the comments below!
Acorn Squash with Tahini Drizzle
- 1 acorn squash
- olive oil
- salt and pepper
- Preheat the oven to 400 degrees
- Slice your acorn squash into strips. They don’t have to be shaped like mine are, but they do look much prettier this way, don’t they?
- Place your cut up acorn squash into a bowl, drizzle with olive oil, and throw in your spices. I don’t know if you’ve caught onto this yet, but I’m horrible at measuring things. Just eyeball it so that your squash it coated with olive oil and spices.
- Lay your spiced
squash out on a baking sheet and place in the oven.
- Roast the squash for approximately 20 minutes, or until the edges start to brown.
- Eat as is or top with the tahini drizzle.
- 2 tablespoons tahini
- juice from 1/4 of a lemon
- 1/2 tablespoon olive oil
- 1/2 tablespoon water. You can add a little bit more if you’re looking for a thinner consistency.
- Combine all ingredients in a bowl and whisk together.
- Drizzle over acorn squash, salad, or whatever else you’re eating. The opportunities are endless!