Cumin Roasted Squash with Lemon Tahini Sauce
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Serves: 6-8
Ingredients
  • 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
Lemon Tahini Sauce
  • ¼ cup tahini
  • 1 small lemon
  • ¼ cup vegetable stock
  • Pinch of cayenne pepper
Instructions
  1. Preheat the oven to 400 degrees.
  2. Prep the delicata and acorn squash by slicing them in half and removing seeds. Cut into thin slices (no bigger than ½").
  3. 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.
  4. Toss squash with olive oil and ground cumin and spread on 2 baking sheets. Bake for 25-30 minutes, until softened and browned.
  5. 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.
  6. For the Lemon Tahini Sauce, whisk together tahini, the juice from the lemon, vegetable stock (or water with a pinch of salt), and cayenne.
  7. Plate roasted squash on top of cooked couscous and drizzle with lemon tahini sauce to taste and a sprinkle of pomegranate seeds.
  8. Serve warm or at room temperature.
Notes
Couscous, roasted squash, and lemon tahini sauce can be prepared ahead of time and refrigerated separately until 1 hour before serving. Remove the squash and couscous from the fridge 2 hours before serving to allow them to come to room temperature before plating.
Recipe by Uproot Kitchen at https://uprootkitchen.com/2015/11/30/cumin-roasted-squash-lemon-tahini-sauce/