A healthy and easy side dish recipe, your whole family will love this cinnamon-spiced roasted acorn squash drizzled in an addictive tahini lemon sauce.
Christmas and Hanukkah are right around the corner – are you ready?? Don’t worry, I’m not either. To help you round out your holiday menu, I wanted to share a healthy vegetable side dish to serve alongside the juicy ham, beef brisket or crispy latkes.
This Roasted Acorn Squash with Tahini Sauce couldn’t be easier to make and is always a crowd-pleaser. Scented with warm cinnamon and roasted in olive oil, each slice of acorn squash becomes caramelized and tender.
For added creaminess and an addictive flavor, I like to drizzle a tahini lemon sauce on top of the warm squash before serving.
As the tahini sauce gently heats up from the squash, the nutty flavors of the tahini and garlic open up creating a healthy side dish that your family won’t want to stop eating.
Sprinkle with fresh parsley before serving for added flavor and a pop of color and you’re good to go.
Your fork is waiting.
Roasted Acorn Squash with Tahini Sauce
- Preheat oven to 400 degrees and line with foil. Spray with cooking spray and scatter the squash slices in a single layer on the pan.
- Drizzle the squash slices with olive oil and toss to coat on both sides. Sprinkle with cinnamon, half of the salt (½ teaspoon) and pepper then toss again. Bake until golden brown and tender, about 25-30 minutes.
- While the squash is roasting, whisk together tahini, lemon juice, garlic and remaining salt in a small bowl. Add warm water, 1 tablespoon at a time, until you’ve reached desired consistency. Drizzle over roasted squash to serve.