This is a simple yet flavorful side dish perfect for chilly day. Acorn squash is rich in fiber, vitamin C, and potassium, supporting digestion and immune health. The creamy garlic-tahini sauce adds a boost of healthy fats, making this dish both satisfying and nutritious. Roasted until tender and drizzled with a savory, nutty sauce, it’s a warm and wholesome addition to any meal.
INGREDIENTS:
- 1 acorn squash
- 4 cloves garlic, whole
- 1.5 tbsp avocado oil
- 1 tbsp tahini
- 1 tbsp red wine vinegar
- 1 tbsp lemon juice
- Salt and pepper, to taste
- 1-2 tbsp vegetable stock or water
- 2 tbsp roasted and salted pumpkin or sunflower seeds
DIRECTIONS:
- Preheat the oven to 425°F (220°C).
- Cut the acorn squash in half and remove the seeds. Drizzle or spray the cut sides with 1/2 tbsp of avocado oil, then sprinkle with salt.
- Place the squash halves cut side down on a baking sheet. In a small ramekin or oven-proof dish, add the remaining 1 tbsp of avocado oil and the garlic cloves.
- Roast the squash and garlic for 30-45 minutes, or until the squash is tender and easily pierced with a fork.
- Once cooked, remove the squash and garlic from the oven. Transfer the roasted garlic and oil, tahini, red wine vinegar, and lemon juice to a food processor or use an immersion blender. Add salt and pepper to taste.
- Slowly add vegetable stock or water, a little at a time, until the sauce reaches your desired consistency.
- Drizzle the garlic-tahini sauce over the roasted squash and serve with roasted pumpkin or sunflower seeds for an extra crunch!
NUTRITION FACTS:
