My Paprika Roasted Acorn Squash with Garlic Tahini Drizzle is the perfect Fall side dish – healthy comfort food that is naturally dairy free and vegan!
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 butters and even seed butters 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. This naturally dairy free and creamy tahini sauce pairs perfectly with the paprika caramelized squash and makes a perfect side dish or even a 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 think you will!
Alyssa Brantley | EverydayMaven
Yields 2
Serves 4 wedges and half of the sauce
10 minPrep Time
50 minCook Time
1 hrTotal Time
Save RecipeIngredients
- 1/4 cup tahini
- 2 T extra virgin olive oil
- 1 large clove garlic, pressed
- 2 T warm water
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- squeeze fresh lemon juice
- 1 large acorn squash, cut into 8 wedges
- 2 T extra virgin olive oil
- pinch salt and pepper
- 1 teaspoon paprika
Instructions
- Preheat oven to 425F.
- 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.
- Slice acorn squash into 8 wedges and rub with olive oil.
- 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.
- 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.
- Remove and serve hot drizzled with tahini sauce and Enjoy!
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