Photo Courtesy of Bon Appetit
I have made this recipe twice in the last two weeks and can't wait to make it again. That's mildly nuts, especially for me, I'm not usually the cook in this house. But seriously, you've got to try this, even you squash-haters out there, and the I-can't-cook people too.I originally found it in an issue of Bon Appetit years ago and have adapted it a bit since then. I had to share it with you all because it's just too delicious not to! So go make some before all the delicatas are gone for the season!
2-3 Delicata Squash
1-2 Scallion (or a bunch of green onions)
1.5 tsp Cumin
5 Tbsp Olive Oil
Salt & Pepper
1 Tbsp Tahini
2 Tbsp Lemon Juice
2 Tbsp Water
1/4 tsp Smoked Paprika
Preheat the oven to 425 degrees.
Cut the squash in half lengthwise and remove the seeds. If you happen to have a grapefruit spoon around that's works really well. If not a regular spoon will do. Don't bother trying to peel the squash, by the time they are done cooking, the skin is totally softened up and totally edible - trust me on this one.
Take the squash halves and cut into 1/2 inch thick pieces (sort of like a crescent moon shape). Place in a bowl, drizzle some olive oil over the top. Sprinkle 1 tsp of cumin over. Add salt and pepper to taste. Stir until evenly coated.
Place on rimmed baking sheet lined with a silicone baking mat (or parchment paper). Place in the oven and set timer for 15 minutes. While that is cooking, clean and prepare the scallions. Cut in half and then into 2 inch long pieces. Place in a bowl, drizzle with remaining olive oil and 1/2 tsp cumin. Stir until evenly coated.
After the squash has cooked for 15 minutes, remove from onion. Turn the squash and add the scallions to baking sheet. Return to the oven to cook for another 15 minutes.
Add 1 tablespoon tahini, 2 tablespoons of lemon juice and 2 tablespoons of water. Whisk together. Add 1/4 tsp of smoked paprika and mix in.
When squash is done cooking remove from the oven. Drizzle with sauce. Let cool and then eat!
P.S. You can also find the original recipe here.