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Roasted Winter Squash

Roasted Winter Squash with Tahini Recipe

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Course Main Dish
Servings 6 people

Ingredients
  

  • 2 honey squash (or 1 medium butternut squash)
  • 1 tbs. olive oil
  • salt and pepper
  • 3 tbs. good quality tahini at room temperature
  • Pomegranate molasses, pomegranate seeds, chopped fresh herbs (optional)

Instructions
 

  • Preheat oven to 425 F.
  • Peel the honey squash, cut off the ends and cut into 1/2-inch thick rings.
  • Spread squash out in a single layer on a baking sheet. Sprinkle with salt, pepper and olive oil, and using your hands, make sure squash is evenly coated.
  • Cook on first side for 10-15 minutes. Turn over the rings and cook another 10-15 minutes, until just caramelized.
  • Drizzle with tahini. Top with additional pomegranate molasses, pomegranate seeds or fresh herbs if desired.

Notes

Note: You will want to go easy on the olive oil, so that the squash develops a nice caramelized texture and isn’t too oily.
Top photo by Shannon Sarna
(Shannon Sarna is the editor of The Nosher.)
The Nosher food blog offers a dazzling array of new and classic Jewish recipes and food news, from Europe to Yemen. Check it out at www.TheNosher.com.