Roasted Winter Squash with Tahini
The Nosher via JTA
(The Nosher via JTA) -- I recently fell in love with honey squash, a new variety of hearty winter squash bred specifically to be concentrated in flavor and adorable in appearance. OK, maybe it wasn’t specifically grown to be adorable, but the result nevertheless is the same.
I found honey squash at several New York- and New Jersey-area farms and farmers markets, and I know that Whole Foods has also been selling them. But even if you cannot find this super sweet squash, you can substitute regular old (delicious) butternut squash, acorn squash or delicata squash.
Drizzling tahini over roasted vegetables just adds a richness to the dish and makes it feel a little extra special, especially for a Friday-night dinner or Thanksgiving celebration. You might also add some pomegranate molasses for sweetness and tang, or some pomegranate seeds or chopped fresh herbs for color and brightness, or nothing at all.
Note: You will want to go easy on the olive oil, so that the squash develops a nice caramelized texture and isn’t too oily.