Roasted Squash with Lemon-Tahini Sauce
Roasted Squash with Lemon-Tahini Sauce is a flavorful Middle Eastern Middle Eastern Recipes dish prepared with quality ingredients. Arrange racks in upper and lower thirds of oven; preheat to 425°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionArrange 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.