Roasted Delicata Squash with Tahini and Walnuts

This week sucked. I’m not ready to internet-talk about it and I’m not sure if this blog will ever be the right place. That said, I’ve been cooking a lot (I deal with my emotions by baking them into things which is NORMAL AND NOT AVOIDING THINGS).

Delicata Squash with Tahini and Walnuts

While I sort out my emotions, here’s a simple fall dish I’ve been making on repeat for the last couple weeks.

Delicata Squash with Tahini and Walnuts Delicata Squash with Tahini and Walnuts Delicata Squash with Tahini and Walnuts

Roasted Delicata Squash with Tahini and Walnuts

2 delicata squash, sliced into rings and insides removed
3-4 tablespoons coconut oil
salt to taste
1/4 cup tahini
1/4 cup walnuts, chopped finely
1/4 cup cilantro, chopped

Preheat oven to 400*

Line a cookie sheet with aluminum foil. Rub the sliced delicata squash rings with coconut oil and a sprinkle of salt, making sure to coat them all lightly. Bake for 20-25 minutes, flipping the rings with a spatula halfway through. The squash should be lightly browned on both sides and soft throughout. Remove and set aside to cool for 15 minutes.

Head a skillet over medium heat. Toast the walnuts for 30-60 seconds, stirring to avoid burning. Arrange the squash in a dish and drizzle with tahini. Sprinkle on walnuts, cilantro, and a bit of salt and pepper. Serve warm or cold.

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