This post may contain affiliate links. If you buy something through one of these links, we may earn an affiliate commission - at no extra cost to you.
The Thanksgiving side dish extravaganza continues!!!
AKA the best fall foods!!! AKA can also be used for your Christmas feast.
Did you know that you can slice and roast acorn squash with the skin on? The skin becomes nice and tender and adds a nice texture to the squash. Slicing and roasting acorn squash is now my new favorite way to make it as apposed to slicing it in half and roasting it for a billion years!
You learn something new everyday!
Anyways the sweet, buttery roasted acorn squash is sweetened with a touch of maple syrup and spiced with cinnamon. It’s topped with some maple glazed squash seeds – don’t throw those babies away – juicy pomegranate seeds, and a lovely tahini cinnamon sauce that adds the perfect level of decadent creamy sweetness.
Did you know that squash seeds can be roasted just like you would pumpkin seeds?! YES! they r’e so crunchy and nutritious.
My method of cooking them doesn’t even require you to rinse them, just separate them from the big chunks of squash and you’re good to go! I mean, why not use the entire acorn squash? Only the stem is thrown away!
Just one more reason to love this roasted acorn squash recipe!!!
Do you like squash?! Probably otherwise you wouldn’t be reading this post ha!
I used to hate it! Mostly because the only way it was prepared for me in the past was to steam it or boil it and mash it up, it was so bland. I never thought my views on squash would change.Then I discovered roasted squash. Roasting the squash helps to slightly caramelize it which adds so much flavor.
The rest was history.
Now squash of any kind is one of my favorite fall and winter vegetables. Or, wait, is it a fruit because it has seeds?! Whatever, squash is healthy for you so who cares?!?
A lot of times how you prepare a food makes all the difference in flavor, texture, and whether you may or may not like it.
I’m looking at you Brussels sprouts!
Why not add this beautiful roasted acorn squash dish to your Thanksgiving table?! Don’t worry, you can still make your other fave Thanksgiving squash dish… you know…. my roasted butternut squash and Brussels sprouts. It’s Thanksgiving, we make your own food rules!
Oh, and don’t forget my sweet potato casserole with spiced pecans! Nah, there can never be too many orange side dishes!
Just sayin!
Whether you want to make roasted acorn squash to simply make the most of fall produce, for Thanksgiving, or even Christmas I know you’ll love this roasted acorn squash with cinnamon tahini sauce. It’s vegan, gluten free, and dairy free. The tahini sauce is sweetened using maple syrup and plenty of warming, cozy cinnamon.
Don’t worry the sauce doesn’t really taste like tahini paste, mostly maple syrup, cinnamon, and creamy goodness!
Trust me, you’ll want to lick it right off your plate!!!!
Roasted Acorn Squash with Cinnamon Tahini Sauce
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 6 to 8 1x
- Category: Sides, Thanksgiving
- Cuisine: Vegan, Vegetarian, Gluten Free, Dairy Free, Refined Sugar Free
Description
Roasted acorn squash slices topped with maple glazed squash seeds, pomegranate seeds, and cinnamon tahini sauce. Perfect fall or Thanksgiving side dish.
Ingredients
- acorn squash
- 2 acorn squash, washed and dried
- 2 tablespoons olive oil
- 1 tablespoon pure maple syrup
- 2 teaspoons cinnamon
- salt
- Squash seeds
- Reserved squash seeds (see instructions below)
- 1 tablespoon coconut oil
- 2 tablespoons pure maple syrup
- 1/4 teaspoon cinnamon
- pinch of salt
- Cinnamon tahini sauce
- 2 tablespoons tahini paste (sesame butter)
- 1 tablespoon pure maple syrup
- 2 tablespoons filtered water
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- salt to taste
- For Topping
- Pomegranate seeds
Instructions
- Prepare Heat oven to 400 degrees Fahrenheit. Using a sharp chef’s knife cut off the bottom and top each of the acorn squashes. Slice each acorn squash in half length wise by standing it up on it’s flat end. Use a spoon to scoop out the seeds and the innards of the squash – be sure to reserve the seeds. Slice the squash into 1 inch half moons.
- Prepare the seeds: Using your fingers separate the seeds from the large pieces of squash meat – it’s okay if some small pieces remain on the seeds. Do not rinse.
- Roast the squash: Transfer the sliced squash to a large rimmed baking sheet. Toss with the oil, maple syrup, cinnamon, and salt. Arrange the squash so that they are flat on the pan – they can be touching but not on top of each other otherwise they will steam. Roast the squash for 20 minutes, flip and then roast for another 5 minutes or until the squash is fork tender.
- Toast the seeds: while the squash is cooking toast the seeds. Heat a nonstick skillet over medium heat, add the seeds and saute until they start to dry up – about 3 minutes. Reduce the heat to low and add the coconut oil. Toast until the seeds begin to brown, stirring occasionally – about 5 minutes. Add the maple syrup, cinnamon, and salt – stir constantly until he maple syrup is mostly evaporated. Immediately transfer them to a plate and break them up with your spatula, allow them to cool completely.
- Make the cinnamon tahini sauce: Add all of the ingredients to a small mixing bowl, whisk until smooth. Taste and adjust for sweetness. Add a touch more water to thin it out or more tahini paste to thicken it up. It should be thick but you should be able to drizzle it easily.
- Finish: Transfer the warm squash to a serving platter or plate. Top with a good sprinkle of the squash seeds and pomegranate and drizzle with the cinnamon tahini sauce. Serve immediately.
- Leftovers: Although this dish is best eaten when fresh the leftover squash does reheat rather nicely. Store the seeds in an air tight container at room temp, same with the sauce. Store the pomegranate seeds in a separate container in the fridge.
Notes
Squash: You can swap the acorn squash with delicata squash for a sweeter dish – I would use about 4 of them. Watch the cooking time because the delicata squash might cook faster.
You may have extra sauce leftover. It’s good on any squash or sweet potatoes.
Tips for prepping ahead
-Make the cinnamon tahini sauce up to 1 week in advance – store at room temperature
-cut open the pomegranate and separate the seeds up to 4 days in advance – store in the fridge
Leave a Reply