Garam Masala Roasted Acorn Squash
[Oh and just so you know, this is just the start of all the Thanksgiving goodness we'll be posting this month. Look for a new table-approved recipe from us every couple days until the 26th!]
1 medium-sized acorn squash
1 tablespoon coconut or olive oil
3/4 teaspoon garam masala
salt + pepper to taste
1/2 cup tahini
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 - 1/2 cup water, as needed
1/4 cup pomegranate seeds
2 tablespoons pepitas
2 tablespoons fresh parsley, finely chopped
Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
Slice both ends off of the squash and scoop out the seed goop. Slice the squash into 1/2 inch slices and lay in a single layer on the lined baking sheet. Drizzle with oil and sprinkle with garam masala, salt, and pepper. Toss to coat. Roast for 20-25 minutes, until squash is fork tender and browned.
While squash roasts, combine tahini, lemon juice, and salt in a food processor. Add water a little at a time until you reach the desired consistency. Scoop into a bowl.
When squash is roasted, remove from the oven and serve warm with tahini sauce, pomegranate seeds, pepitas, and fresh parsley. Enjoy!
Serves 4. Leftovers can be saved in the fridge overnight. but it's a dish best served warm!
Don't have garam masala? Try curry! Don't have acorn squash? Try delicata! This recipe is easily customizable.
Prepping for a holiday meal? Prep everything ahead except the roasted squash and save lots of time!