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
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.