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