This week I’m updating an older recipe for you all. This baked acorn squash with a tahini drizzle is healthy, paleo-friendly, and as is the theme for the month–Whole30 approved!
Acorn squash doesn’t get the attention that it deserves. Everyone’s all about butternut squash, but the flavor of acorn squash is so much more complex. I love baked acorn squash. It’s a great option for meal prep because you can just roast it up at the beginning of the week and throw it with any main meal throughout the week.
One thing to keep in mind when making baked acorn squash is that you HAVE TO load it up with spices. I mean, if you want plain old acorn squash, you do you. But adding all the spices makes it taste like ten times better.
Next step to really take the baked acorn squash over the top? TAHINI. I’ve gone through phases where I throw tahini on any and everything. This combo was honestly a happy accident, but the best one possible!
I hope you love this baked acorn squash as much as I do. Such a simple, healthy recipe, but SO MUCH flavor.
PIN THIS BAKED ACORN SQUASH WITH TAHINI DRIZZLE FOR LATER!
This easy baked acorn squash with a tahini drizzle is healthy, paleo-friendly, and whole30 approved!
- 1 acorn squash
- 2 tbsp extra virgin olive oil
- 1 tbsp paprika
- 1 tbsp crushed ginger
- salt and pepper
- 2 tbsp tahini
- 2 tbsp water
- 1 tbsp extra virgin olive oil
- salt and pepper
- 1-2 tbsp lemon juice
Preheat oven to 400 degrees and line your baking sheet with aluminum foil for easy clean up. Spray foil with non-stick cooking spray.
Slice acorn squash in half, scoop out the seeds, then slice into rings.
Place rings into a bowl, drizzle with olive oil, then sprinkle in the spices. Toss to combine, making sure each ring is coated.
Transfer the sheet to the over and bake for 20 minutes.
While the squash is baking, prepare the tahini drizzle. Combine all ingredients in a mason jar and shake well to combine.
Check to make sure squash has softened and browned, then remove from the oven, drizzle with tahini, and enjoy!
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