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Roasted Acorn Squash With Toasted Squash Seeds And Tahini Sauce
So this weekend my adorable and sweet 18 year old son, Bryce, made a surprise visit home from college! I was straightening my hair, and in he walks with a gorgeous bouquet of flowers and an amazing note he wrote telling me how much I mean to him, and how much he loved having me as his coach in HS!! Yes! The tears did fall at this point!! I had to take a picture with those beautiful flowers so when he requested a nice fall dinner before he went back to school, I made these roasted acorn squash slices and seeds with tahini flavored with @frontiercoop amazing Ethiopian Berbere spice blend!! -@crowded_kitchen

Recipe

Ingredients: 

1 large acorn squash

Spicy Tahini Sauce:

1/4 cup tahini 

1 tbsp freshly squeezed lemon juice

3 tbsp water

1/2 tsp berbere spice (can substitute with cayenne)

1/2 tsp salt

 

Directions: 

Preheat oven to 350 F. 

Wash acorn squash and cut in half lengthwise. Scoop out the seeds, place in a colander, and wash well. 

Place the cleaned seeds in a small bowl, and toss with 1 tsp olive oil, 1/4 tsp berbere or cayenne & a generous pinch of salt. 

Slice the squash into half moon slices, about 1/2 inch thick, and toss with 1 tbsp olive oil, salt & pepper. 

Evenly space slices of squash on one large baking sheet, a place the seeds another sheet. 

Roast squash until tender and slightly browned, about 30 mins. 

While squash is roasting, blend Spicy Tahini Sauce ingredients in blender until well incorporated, and set aside. 

Drizzle with tahini & squash seeds, or reserve the roasted squash seeds for later use. 

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