Meatless Monday, a day off from eating meat based dishes, is popular among some of my friends. This recipe would make a perfect meatless main dish or a tasty side dish. I was surprised how delicious this recipe turned out, since I’m not a huge fan of cumin. After cooking and photographing this dish, I ate the whole plate of it for lunch! Once delicata squash is cooked, you can eat the skin. You can make this dish with any of kind of squash. The farmers markets are teeming with many varieties now.
- 2 delicata squash, scrubbed and cut into 1 inch thick wedges, seeded
- 5 tablespoons extra virgin olive oil
- 1 1/2 teaspoon ground cumin (feel free to use more)
- Kosher salt and freshly ground pepper
- 4 scallions, cut into 2 inch pieces
- 2 tablespoons fresh lemon juice
- 1 tablespoon tahini (sesame seed paste found at Middle Eastern markets and some supermarkets)
- A pinch of crushed red pepper flakes (or to taste)
Pre-heat oven to 425 degrees. Place delicata squash on a rimmed baking sheet. Toss the squash with 2 tablespoon of olive oil, 1 teaspoon of cumin, salt and pepper. Roast for 15 minutes.
Combine the remaining 1/2 teaspoon of cumin, 1 tablespoon of olive oil and the scallions in a small bowl. Season with salt and pepper and toss. Scatter the scallion mixture over the squash and continue to roast squash until tender, 10 minutes longer.
Whisk lemon juice, tahini and 1 tablespoon of water in a small bowl to blend. Gradually whisk in remaining 2 tablespoons of olive oil. Season with salt and pepper.
Transfer squash to a platter. Drizzle tahini sauce over the squash or serve on the side for dipping. Sprinkle the red pepper flakes over the squash.