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Roasted Acorn Squash with Tahini Sauce

A healthy and easy side dish recipe, your whole family will love this cinnamon-spiced roasted acorn squash drizzled in an addictive tahini lemon sauce.
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Calories 144kcal
Author Liz Della Croce

Ingredients

  • 1 acorn squash seeded and sliced
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon cinnamon
  • 1 teaspoon salt divided
  • ½ teaspoon black pepper
  • ¼ cup tahini
  • 2 tablespoons lemon juice
  • 1 clove garlic minced
US Measurements - Convert to Metric

Instructions

  • Preheat oven to 400 degrees and line with foil. Spray with cooking spray and scatter the squash slices in a single layer on the pan. 
  • Drizzle the squash slices with olive oil and toss to coat on both sides. Sprinkle with cinnamon, half of the salt (1/2 teaspoon) and pepper then toss again. Bake until golden brown and tender, about 25-30 minutes.
  • While the squash is roasting, whisk together tahini, lemon juice, garlic and remaining salt in a small bowl. Add warm water, 1 tablespoon at a time, until you've reached desired consistency. Drizzle over roasted squash to serve.

Notes

Serving Size: 1/4 of the pan and 1/4 of the tahini sauce

Nutrition

Serving: 1g | Calories: 144kcal | Carbohydrates: 14.1g | Protein: 2.5g | Fat: 10g | Saturated Fat: 1.2g | Polyunsaturated Fat: 8.8g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 629mg | Fiber: 2.6g | Sugar: 0.2g