Roasted Squash with Lemon Tahini and Pomegranates
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
  • 1 x ⅕-2 lbs Acorn Squash, sliced into ½-3/4" pieces
  • 1 tbsp olive oil
  • 1 tsp cumin
  • ¼ tsp paprika
  • salt and pepper to season
  • 2 tbsp tahini paste
  • 2 tbsp lemon juice
  • 1 tbsp cold water
  • ½ garlic clove, minced
  • salt and pepper to season
  • 2 tbsp pomegranate seeds
  • 2 tsp chopped parsley
  1. Preheat oven to 400° F. Toss squash slices, olive oil, cumin, paprika, and salt and pepper in a large bowl. Spread out in a single layer on a lined (foil or parchment paper) baking sheet.
  2. Bake for 35-40 minutes until soft and golden brown in parts.
  1. Whisk all ingredients together in a small bowl.
  2. To assemble place squash on a platter in a single layer and drizzle sauce over. Sprinkle with pomegranate seed and parsley.
Recipe by Food Bloggers of Canada at