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You are here: Home / Course / Sides / Roasted Acorn Squash with Garlic Tahini Drizzle

Published September 30, 2020. By Alyssa Brantley 11 Comments

Roasted Acorn Squash with Garlic Tahini Drizzle

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  • Gluten free
  • Grain free
  • Nut free
  • Paleo
  • Vegan
  • Whole 30
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roasted squash with tahini sauce and text for pinterest

A healthy and easy side dish recipe, you will love this paprika-spiced roasted acorn squash drizzled with garlic tahini sauce. Naturally dairy-free, gluten-free, and vegan.

roasted acorn squash with tahini drizzle on a serving platter

You guys, I have a confession. It makes me so sad to say this but my husband sort of kind of really hates tahini. Who hates tahini? I mean, he will eat it in hummus or baba but for the most part, he really doesn’t like it.

I mean, this is a man who lives for all nuts, seeds, nut butter, and even seed butter but when it comes to tahini, he turns his head.

Gah. I freaking love tahini and every single thing about it. I’ve spent years trying to sway him and while I do think that he will eventually come around (tastes change right?), in the meantime, I’ve taken to making dishes for myself that I can slather with tahini in some form of another.

Now that we are in squash season, I’ve been roasting squash left and right because healthy acorn squash recipes are a love language and we all need to speak it.

This roasted squash recipe is dairy-free, gluten-free, and vegan.

The creamy tahini sauce pairs perfectly with the paprika-spiced roasted acorn squash and makes for a perfect side dish. Heck, this could be a fantastic main dish paired with some beans and a ton more veggies.

Even if I can’t get my hubs to love it, if you like tahini, I know you will!

cut acorn squash with paprika on a baking sheet about to go into the oven

Ingredients:

Tahini Sauce: 

  • Tahini
  • Olive Oil
  • Garlic
  • Water
  • Salt & Pepper
  • Lemon Juice

Squash:

  • Acorn Squash
  • Olive Oil
  • Salt & Pepper
  • Paprika

overhead view of roasted acorn squash with tahini drizzle

Recipe Tips:

  • Smoked paprika can easily be substituted for regular paprika.
  • The tahini sauce can be made up to 48 hours in advance. I recommend allowing to come to room temp before serving (or soaking the jar in a warm water bath for 15 min) so it is easy to drizzle over the roasted acorn squash
  • You can substitute a variety of squash for the acorn squash. This is also very delicious with delicata squash, butternut squash, and kabocha squash.

Did you make this recipe? Please give it a star rating below!

Roasted Acorn Squash with Garlic Tahini Drizzle
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hr
 

A healthy and easy side dish recipe, you will love this paprika-spiced roasted acorn squash drizzled with garlic tahini sauce. Naturally dairy-free, gluten-free, and vegan.

Course: Sides
Cuisine: American
Keyword: acorn squash with tahini sauce, healthy acorn squash recipes, Paprika Roasted Acorn Squash with Garlic Tahini Drizzle, vegan squash recipe
Servings: 4 servings
Calories: 258 kcal
Author: Alyssa Brantley
5 from 1 vote
silver platter of roasted acorn squash with tahini drizzle
Print
Ingredients
Tahini Sauce:
  • 1/4 cup tahini
  • 2 Tablespoons extra virgin olive oil
  • 1 large garlic clove pressed
  • 2 Tablespoons warm water
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • squeeze fresh lemon juice
Squash:
  • 1 large acorn squash cut into 8 wedges
  • 2 Tablespoons extra virgin olive oil
  • 1 pinch salt and pepper
  • 1 teaspoon paprika
Instructions
  1. Preheat oven to 425F.
  2. Combine all ingredients for drizzle in a small bowl or mason jar and whisk until smooth. If you want the drizzle extra smooth, you can use the blender, food processor or immersion blender.
  3. Slice unpeeled acorn squash into 8 wedges, remove seeds and rub with olive oil.

  4. Add a pinch of salt and pepper and 1 teaspoon of paprika. You can also use smoked paprika for more of a kick! Toss until the wedges are well coated with the spices and place on a baking sheet.

  5. Bake for 20 to 25 minutes before turning each wedge and baking an additional 20 to 25 minutes or until tender on the inside and caramelized and beginning to brown on the outside.
  6. Remove and serve hot drizzled with tahini sauce and Enjoy!
NOTES:
  • Smoked paprika can easily be substituted for regular paprika.
  • The tahini sauce can be made up to 48 hours in advance. I recommend allowing to come to room temp before serving (or soaking the jar in a warm water bath for 15 min) so it is easy to drizzle over the roasted acorn squash
  • You can substitute a variety of squash for the acorn squash. This is also very delicious with delicata squash, butternut squash, and kabocha squash.
Nutrition Facts
Roasted Acorn Squash with Garlic Tahini Drizzle
Amount Per Serving (2 wedges and .25 of tahini sauce)
Calories 258 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 3g19%
Sodium 165mg7%
Potassium 454mg13%
Carbohydrates 15g5%
Fiber 2g8%
Sugar 1g1%
Protein 4g8%
Vitamin A 642IU13%
Vitamin C 13mg16%
Calcium 57mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.

More Healthy Squash Recipes:

Butternut Squash Chili

Spaghetti Squash Low Carb Pizza

Taco Meat Stuffed Delicata Squash with {Dairy Free} Avocado Crema

Cinnamon and Palm Sugar Roasted Delicata Squash

UPDATE NOTES: This healthy acorn squash recipe was originally published in October 2016 and was most recently updated in September 2020.

Filed Under: By Diet, Course, Dairy Free, Egg Free, Fall, Family Friendly, Gluten Free, Grain Free, Kid Friendly, Nut Free, Nuts, Paleo, Primal, Season, Seeds, Sides, Spring, Vegan, Vegetarian, Whole30, Winter

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Reader Interactions

Comments

  1. Shari Ciancio says

    October 8, 2020 at 8:51 pm

    This is absolutely fabulous! I used Kabocha squash and smoked paprika. By the way, I cannot eat garlic cloves, so I subbed garlic infused olive oil for the regular olive oil and the tahini sauce was still perfect. We served it with homemade beef kefta and some of the tahini sauce went on that too! I too have a weakness for tahini, so I am glad to have another way to use tahini sauce. Thank you for the recipe!

    Reply
    • Alyssa Brantley says

      October 12, 2020 at 10:48 am

      That sounds like a FANTASTIC meal Shari!!! So glad you liked it!

      Reply
  2. Renee - Kudos Kitchen says

    October 27, 2016 at 5:33 am

    What a delicious idea. I also love the way the wedges look on a plate. Stunning!

    Reply
  3. Kelly @ Nosh and Nourish says

    October 26, 2016 at 8:52 am

    I love tahini AND paprika… AND squash… ANDDDDD garlic!! So, this is like the perfect dish for me. YUM!

    Reply
  4. Angie | Big Bear's Wife says

    October 26, 2016 at 6:55 am

    Oh my. I haven’t had tahini in forever! This will be perfect for this weekend!

    Reply
  5. Kimberly @ The Daring Gourmet says

    October 25, 2016 at 7:52 pm

    That sounds so delicious, I love the flavor combo!

    Reply
  6. Erin @ Texanerin Baking says

    October 25, 2016 at 9:09 am

    I’ve never actually had tahini but now I’m interested!

    Reply
    • EverydayMaven says

      October 26, 2016 at 8:57 am

      Never!? Not in hummus? You have to get some!!

      Reply
  7. The Food Hunter says

    October 24, 2016 at 12:19 pm

    I’m loving the garlic tahini dressing on this

    Reply
  8. Jessica @Savory Experiments says

    October 24, 2016 at 8:59 am

    I’m always looking for new acorn squash recipes, I will be trying this one! Thanks!

    Reply
  9. Stephanie says

    October 24, 2016 at 8:38 am

    I could make a meal out of this! Yum!

    Reply

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