This Cumin Roasted Squash with Lemon Tahini Sauce is a delicious roasted vegetable dish packed with warm, earthy flavor and a zippy dressing. Served on a bed of whole wheat couscous and topped with pomegranate seeds, it makes roasted squash stand out.
Well friends.. how was your Thanksgiving feast?!
I hope everyone has been enjoying their turkey leftovers, and ready to move onto warming winter foods and stews. I’ve got a slow cooker full of crockpot shredded chicken going currently, and am already eager to crank the oven on again (one can never eat enough squash or sweet potatoes, in my opinion).
This Cumin Roasted Squash with Lemon Tahini Sauce was born out of the need for a different veggie side dish to bring to a holiday potluck, or just to eat off of all week.
From the base of whole wheat couscous to the crunchy pomegranate seeds on top, every bite is packed with caramelized roasted flavors and tang from the lemon tahini sauce.
Enjoy!
- 1 small delicata squash
- 2 tablespoons olive oil
- 1 small acorn squash
- 1 small butternut squash
- ½ tablespoon ground cumin
- ½ cup dry whole wheat couscous
- ¼ cup pomegranate seeds
- ¼ cup tahini
- 1 small lemon
- ¼ cup vegetable stock
- Pinch of cayenne pepper
- Preheat the oven to 400 degrees.
- Prep the delicata and acorn squash by slicing them in half and removing seeds. Cut into thin slices (no bigger than ½").
- Prep the butternut squash by cutting off the ends and slicing in half carefully. Remove the seeds and the skin and cut remaining flesh into 1" cubes.
- Toss squash with olive oil and ground cumin and spread on 2 baking sheets. Bake for 25-30 minutes, until softened and browned.
- In the meantime, add ¾ of a cup of boiling water on top of the whole wheat couscous and cover it for 5 minutes. Fluff with a fork and spread on the bottom of your serving dish.
- For the Lemon Tahini Sauce, whisk together tahini, the juice from the lemon, vegetable stock (or water with a pinch of salt), and cayenne.
- Plate roasted squash on top of cooked couscous and drizzle with lemon tahini sauce to taste and a sprinkle of pomegranate seeds.
- Serve warm or at room temperature.
I’m not letting winter weather escape me, even though I’m back in California finishing out my coursework for the next two weeks.
I’m going to keep embracing the oven – anyone have any special holiday cookie requests?!
Happy Monday!
Marisa
dixya | food, pleasure, and health says
im in love with the colors and texture here – crunchy pom with squishy squash! yum yum yum
Marisa says
Thank you Dixya! It’s a great combination, for sure.
rachel @ Athletic Avocado says
I love how this includes 3 types of squash!!! Such a delicious way to enjoy them all!
Marisa says
It makes it much more interesting for our taste buds!
Erin @ The Almond Eater says
This is almost too pretty to eat! Cheers to squash and sweet potatoes foreverrrrrrrrrr.
Marisa says
Thanks friend!
Georgie says
Wow this looks absolutely fantastic. It has tahini and delicata which are my absolute favorites. This is such a lovely winter dish.
Marisa says
Thanks, Georgie! Winter is coming 😉
Ashley @ Fit Mitten Kitchen says
Yummmm this sounds like an epic combination. Squash is just so great and can be paired with so many different flavors! I love it.
Marisa says
Thanks Ashley!
Kelly // The Pretty Bee: Allergy Friendly Eats says
So many lovely colors and flavors in this dish!
Marisa says
Absolutely Kelly! Thanks for stopping by!
Min says
Yes yes! I welcome all the winter squash with open arms!! Love roasting them and will def have to serve with this tahini sauce 😉
Marisa says
Yay 😀 Thanks Min! Hope you’re well!
Carly @ Fitlivingblog says
Yum! I am obsessed with squash and this dish looks so simple and pretty. Thanks!
Marisa says
Thank you Carly!