Paprika Roasted Acorn Squash with Garlic Tahini Drizzle

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!

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

Paprika Roasted Acorn Squash with Garlic Tahini Drizzle

Prep Time: 10 mins

Cook Time: 50 mins

Total Time: 1 hr

 

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!

Course: Sides

Cuisine: American

Keyword: Paprika Roasted Acorn Squash with Garlic Tahini Drizzle

Servings: 2 servings

Calories: 516 kcal

Author: Alyssa Brantley

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Ingredients

For The Drizzle:

• 1/4 cup tahini
• 2 tablespoons extra virgin olive oil
• 1 large clove garlic pressed
• 2 tablespoons warm water
• 1/4 teaspoon kosher salt
• 1/8 teaspoon black pepper
• squeeze fresh lemon juice

For The Squash:

• 1 large acorn squash cut into 8 wedges
• 2 tablespoons extra virgin olive oil
• 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 acorn squash into 8 wedges 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!

Nutrition Facts

Paprika Roasted Acorn Squash with Garlic Tahini Drizzle

Amount Per Serving

Calories 516 Calories from Fat 396

% Daily Value*

Total Fat 44g 68%

Saturated Fat 6g 30%

Sodium 309mg 13%

Potassium 908mg 26%

Total Carbohydrates 30g 10%

Dietary Fiber 4g 16%

Protein 7g 14%

Vitamin A 25.7%

Vitamin C 30.8%

Calcium 11.3%

Iron 16.9%

* 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.