Delicata Squash Bake
Ingredients
The squash
-
2
whole
delicata squash
-
2
Tbsp
coconut oil
-
1
pinch
sea salt
The dressing
-
3
Tbsp
tahini
-
½
whole
lemon (juiced)
-
1
Tbsp
maple syrup
The toppings
-
¼
cup
pomegranate arils
-
¼
cup
dry roasted hazelnuts (chopped)
-
¼
cup
fresh parsley (chopped)
Instructions
- Preheat the oven to 400°F (204°C).
- Slice the delicata squash in half lengthwise, remove the seeds, and cut into ½-inch slices.
- Toss the squash slices with melted coconut oil and sea salt on a baking sheet, arranging them in a single layer.
- Bake the squash for 20-25 minutes, flipping once halfway through until fork-tender and golden brown.
- While the squash is baking, prepare the dressing by whisking together tahini, lemon juice, and maple syrup in a bowl.
- Add hot water to the dressing one tablespoon at a time until it reaches a pourable consistency.
- Once the squash is done, arrange it on a serving dish and top with the dressing, pomegranate arils, hazelnuts, and parsley.
- Serve immediately for the best flavor and texture.
Nutrition Facts (estimated)
Servings
6
Calories
165
Total fat
9.5g
Total carbohydrates
11.3g
Total protein
2.7g
Sodium
62mg
Cholesterol
0mg
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