There are many winter squash options available at the markets now. Squash is harvested in the fall and if stored in a cool dry spot, they’ll last for awhile. When purchasing squash make sure they’re firm and free of bruises. Delicata squash is oblong in shape, has pale yellow skin with a green stripe and delicate yellow flesh. There’s no need to peel the squash before you chop it, because once the squash is cooked you can eat the skin. Tahini (sesame seed paste) is blended with fresh lemon juice and olive oil to make the dipping sauce which really elevates this dish. With a sprinkle of red pepper flakes to finish, you have a delicious dish.
- 2 large delicata squash halved lengthwise, seeded and cut into thick slices
- 5 tablespoons extra-virgin olive oil divided
- 1 1/2 teaspoons ground cumin or to taste- divided
- Kosher or sea salt, to taste
- Freshly ground black pepper, to taste
- 4 fresh scallions thinly sliced
- 2 tablespoons fresh lemon juice
- 1 tablespoon tahini (sesame paste)
- Pinch of red pepper flakes optional
- Pre-heat the oven to 425 degrees F. Place the delicata squash slices on a rimmed baking sheet. Toss the squash with 2 tablespoon of the 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 this scallion mixture over the squash and continue to roast squash until tender, about 10 minutes longer.
- Whisk the lemon juice, tahini and 1 tablespoon of water in a small bowl to blend. Gradually whisk in remaining 2 tablespoons of the olive oil. Season with salt and pepper. Transfer the squash to a platter. Drizzle the tahini sauce over the squash, or serve on the side for dipping. Sprinkle the red pepper flakes over the squash.