11 Roasted Acorn Squash With Savory Tahini Drizzle

Roasted Acorn Squash With Savory Tahini and Quinoa Salad

Roasted Acorn Squash with Savory Tahini and Quinoa Salad is a delightful, wholesome dish perfect for autumn gatherings or a comforting weeknight dinner. The dish combines the warmth of roasted acorn squash with the creamy richness of tahini and the nutritious goodness of quinoa.

With a preparation time of about 40 minutes and an easy difficulty level, this recipe is accessible for cooks of all skill levels.

Ingredients:

2 medium acorn squash, halved and seeded
1 cup quinoa, rinsed
2 cups vegetable broth or water
1/4 cup tahini
2 tablespoons lemon juice
2 tablespoons olive oil
1 teaspoon garlic powder
Salt and pepper, to taste
1/4 cup chopped fresh parsley
1/4 cup pomegranate seeds
Optional toppings: pumpkin seeds or nuts

Cooking Steps:

Preheat your oven to 400°F (200°C).
Place the halved acorn squash on a baking sheet, cut side up. Drizzle with olive oil and season with salt and pepper. Roast for 25-30 minutes, or until tender.
While the squash is roasting, cook the quinoa. In a saucepan, combine quinoa and vegetable broth (or water). Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
In a small bowl, whisk together tahini, lemon juice, garlic powder, salt, and pepper. If it’s too thick, add a little water to reach desired consistency.
Once the squash is done, assemble the salad by combining cooked quinoa, chopped parsley, and pomegranate seeds in a large bowl. Drizzle with tahini sauce and toss gently.
Serve the roasted squash halves stuffed with the quinoa salad and a drizzle of additional tahini on top, if desired. Enjoy your healthy and hearty meal!

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Stuffed Acorn Squash With Savory Tahini and Spinach

Stuffed Acorn Squash with Savory Tahini and Spinach is a scrumptious and nutritious dish that serves as a wonderful centerpiece for any fall gathering or a cozy dinner at home. This recipe marries the natural sweetness of roasted acorn squash with a savory filling of spinach, quinoa, and tahini, making it both satisfying and healthy.

With a preparation time of about 45 minutes and an easy difficulty level, this dish is great for cooks of all skill levels.

Ingredients:

2 medium acorn squash, halved and seeded
1 cup quinoa, rinsed
2 cups vegetable broth or water
2 cups fresh spinach, chopped
1/4 cup tahini
2 tablespoons lemon juice
2 tablespoons olive oil
1 teaspoon garlic powder
Salt and pepper, to taste
1/4 cup chopped toasted nuts (e.g., walnuts or almonds)
Optional: additional lemon wedges for serving

Cooking Steps:

Preheat your oven to 400°F (200°C).
Prepare the acorn squash by placing the halved squash, cut side up, on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in the oven for 25-30 minutes until tender.
While the squash is roasting, cook the quinoa. In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil, reduce the heat, cover, and simmer for 15 minutes. Remove from heat and let it sit covered for an additional 5 minutes, then fluff with a fork.
In a large skillet, sauté the chopped spinach in a drizzle of olive oil until wilted. Mix in the cooked quinoa, tahini, lemon juice, garlic powder, salt, and pepper, stirring until combined.
Once the squash is roasted, remove from the oven and fill each half with the quinoa and spinach mixture.
Return the stuffed acorn squash to the oven for another 5-10 minutes until heated through.
Serve warm, topped with chopped toasted nuts and a drizzle of extra tahini, if desired. Enjoy your cozy, delicious meal!

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Acorn Squash Wedges With Tahini Drizzle and Pomegranate Seeds

Acorn Squash Wedges with Tahini Drizzle and Pomegranate Seeds is a vibrant and healthful dish that showcases the sweet, buttery flavor of acorn squash paired with creamy tahini and the tartness of pomegranate seeds. This recipe requires a preparation time of about 30 minutes and is easy to follow, making it perfect for both novice and seasoned cooks looking to impress at any meal.

Ingredients:

2 medium acorn squash
2 tablespoons olive oil
Salt and pepper, to taste
1/4 cup tahini
2 tablespoons lemon juice
1 tablespoon maple syrup or honey
2 tablespoons water (adjust for desired consistency)
1/2 cup pomegranate seeds
Fresh parsley or cilantro for garnish (optional)

Cooking Steps:

Preheat your oven to 425°F (220°C).
Cut the acorn squash into wedges, removing the seeds and stringy bits. Toss the wedges in a bowl with olive oil, salt, and pepper until evenly coated.
Arrange the seasoned squash wedges on a baking sheet in a single layer. Roast in the oven for 25-30 minutes, turning halfway through, until tender and golden.
While the squash is roasting, prepare the tahini drizzle by whisking together tahini, lemon juice, maple syrup (or honey), and water in a small bowl until smooth and creamy. Adjust the water for your desired consistency.
Once the acorn squash wedges are cooked, remove them from the oven and drizzle with the tahini sauce. Top with pomegranate seeds and fresh herbs for garnish.
Serve immediately and enjoy this delicious and aesthetically pleasing dish!

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Creamy Potato and Acorn Squash Soup With Tahini

Creamy Potato and Acorn Squash Soup with Tahini is a comforting and flavorful dish that combines the sweetness of roasted acorn squash and the creamy texture of potatoes.

This cozy soup is perfect for chilly days, easy to prepare, and takes about 40 minutes, making it suitable for cooks of all skill levels.

Ingredients:

1 medium acorn squash, halved and seeded
2 medium potatoes, peeled and diced
1 small onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1/2 cup tahini
2 tablespoons olive oil
Salt and pepper, to taste
Fresh herbs (like parsley or thyme) for garnish (optional)

Cooking Steps:

Preheat your oven to 400°F (200°C). Place the halved acorn squash cut-side down on a baking sheet and roast for about 25-30 minutes, until tender.
In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent.
Add the diced potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for about 15 minutes, or until the potatoes are tender.
Once the acorn squash is cooked, scoop the flesh into the pot with the potatoes. Use an immersion blender to puree the mixture until smooth and creamy. If you don’t have an immersion blender, you can transfer it in batches to a countertop blender.
Stir in the tahini and season with salt and pepper to taste. Heat through on low.
Serve hot, garnished with fresh herbs if desired. Enjoy your creamy and delicious soup!

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Acorn Squash Risotto Topped With Savory Tahini

Acorn Squash Risotto Topped With Savory Tahini is a creamy and comforting dish that combines the nuttiness of arborio rice with the sweet and earthy flavors of roasted acorn squash. This dish is perfect for a cozy dinner and takes about 45 minutes to prepare, making it suitable for home cooks who are comfortable with risotto methods.

Ingredients:

1 medium acorn squash, peeled, seeded, and cubed
1 cup arborio rice
1 small onion, finely chopped
3 cloves garlic, minced
4 cups vegetable broth, warmed
1/2 cup dry white wine (optional)
1/2 cup grated parmesan cheese (or nutritional yeast for a vegan option)
1/4 cup tahini
2 tablespoons olive oil
Salt and pepper, to taste
Fresh herbs (like sage or thyme) for garnish (optional)

Cooking Steps:

Preheat the oven to 400°F (200°C). Toss the cubed acorn squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for about 25 minutes, or until tender and caramelized.
In a large saucepan, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent.
Stir in the arborio rice and cook for 1-2 minutes, allowing it to toast slightly. If using, pour in the white wine and cook until it is mostly absorbed.
Gradually add the warmed vegetable broth, one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding more. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
Once the risotto is cooked, stir in the roasted acorn squash, parmesan cheese, and tahini. Season with salt and pepper to taste, mixing well to combine.
Serve hot, garnished with fresh herbs if desired. Enjoy your delicious and decadent risotto!

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Roasted Acorn Squash Tacos With Tahini Lime Sauce

Roasted Acorn Squash Tacos With Tahini Lime Sauce are a delightful and vibrant twist on traditional tacos, offering a perfect balance of sweet, savory, and zesty flavors. This vegetarian dish is great for a quick weeknight meal and takes about 30 minutes to prepare, making it suitable for cooks of all skill levels.

Ingredients:

1 medium acorn squash, peeled, seeded, and diced
1 tablespoon olive oil
Salt and pepper, to taste
8 small corn or flour tortillas
1/2 cup cooked black beans (optional)
1 avocado, sliced
Fresh cilantro, for garnish

For the Tahini Lime Sauce:

1/4 cup tahini
2 tablespoons lime juice
1 tablespoon maple syrup or honey (optional)
2-3 tablespoons water (to thin the sauce)
Salt, to taste

Cooking Steps:

Preheat your oven to 400°F (200°C). Toss the diced acorn squash with olive oil, salt, and pepper, and spread it out on a baking sheet.
Roast the acorn squash in the preheated oven for about 20 minutes or until tender and slightly caramelized, stirring halfway through.
While the squash is roasting, prepare the tahini lime sauce by whisking together tahini, lime juice, maple syrup (if using), and enough water to achieve a smooth, drizzle-able consistency. Season with salt to taste.
Warm the tortillas on a skillet or in the oven for a few minutes until pliable.
Assemble the tacos by placing a generous amount of roasted acorn squash on each tortilla. Top with black beans, avocado slices, and drizzle with tahini lime sauce.
Garnish with fresh cilantro and serve immediately. Enjoy your tasty and nutritious tacos!

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Acorn Squash Buddha Bowl With Tahini Dressing

Acorn Squash Buddha Bowl with Tahini Dressing is a wholesome and vibrant vegetarian dish that incorporates roasted acorn squash as the star, paired with a variety of fresh vegetables and grains. This bowl is not only packed with nutrients but also bursts with flavor thanks to the creamy tahini dressing. It’s a simple recipe that takes about 40 minutes to prepare, making it suitable for cooks of all skill levels.

Ingredients:

1 medium acorn squash, peeled, seeded, and diced
1 tablespoon olive oil
Salt and pepper, to taste
1 cup cooked quinoa or brown rice
1 cup spinach or kale, roughly chopped
1/2 cup cherry tomatoes, halved
1/2 cup cucumber, diced
1 avocado, sliced
Fresh parsley or cilantro, for garnish

For the Tahini Dressing:

1/4 cup tahini
2 tablespoons lemon juice
1 tablespoon maple syrup or honey (optional)
2-3 tablespoons water (to thin the dressing)
Salt, to taste

Cooking Steps:

Preheat your oven to 400°F (200°C). Toss the diced acorn squash with olive oil, salt, and pepper, and spread it out on a baking sheet.
Roast the acorn squash in the preheated oven for about 25 minutes or until tender and caramelized, stirring halfway through for even cooking.
While the squash is roasting, prepare the tahini dressing by whisking together tahini, lemon juice, maple syrup (if using), and enough water to reach a smooth consistency. Season with salt to taste.
In a bowl, layer the cooked quinoa or brown rice as the base. Top with the roasted acorn squash, chopped greens, cherry tomatoes, cucumber, and avocado slices.
Drizzle the tahini dressing over the assembled bowl and garnish with fresh parsley or cilantro.
Serve immediately and enjoy your nutritious and satisfying Buddha bowl!

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Savory Acorn Squash Flatbread With Tahini

Savory Acorn Squash Flatbread With Tahini is a delightful dish that combines roasted acorn squash with a homemade flatbread, creating a delicious and unique vegetarian option perfect for any meal.

This recipe takes about 45 minutes to prepare and has a moderate difficulty level, making it accessible to home cooks looking to elevate their culinary skills.

Ingredients:

1 medium acorn squash, peeled, seeded, and sliced into thin wedges
1 tablespoon olive oil
Salt and pepper, to taste
1 teaspoon ground cumin
1 teaspoon paprika
1 cup all-purpose flour (or whole wheat flour)
1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup water
Fresh herbs (like parsley or cilantro), for garnish

For the Tahini Drizzle:

1/4 cup tahini
2 tablespoons lemon juice
1 tablespoon water (to thin if needed)
Salt, to taste

Cooking Steps:

Preheat the oven to 400°F (200°C). Toss the acorn squash wedges with olive oil, salt, pepper, cumin, and paprika. Spread them on a baking sheet and roast for about 25 minutes, flipping halfway through until tender and golden.
While the squash is roasting, prepare the flatbread dough. In a mixing bowl, combine the flour, baking powder, and salt. Gradually add water, mixing until a soft dough forms. Knead lightly on a floured surface until smooth.
Divide the dough into small balls and roll each ball out into flat rounds (about 1/4 inch thick). Heat a skillet over medium heat and cook each flatbread for 2-3 minutes on each side until puffed and golden.
In a small bowl, whisk together tahini, lemon juice, and water until smooth and creamy. Add salt to taste.
Once the squash and flatbread are ready, assemble by placing the roasted squash on top of each flatbread.
Drizzle with tahini and garnish with fresh herbs as desired. Serve warm and enjoy this savory flatbread!

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Grilled Acorn Squash Salad With Tahini Vinaigrette

Grilled Acorn Squash Salad with Tahini Vinaigrette is a vibrant and nourishing dish that features smoky grilled acorn squash paired with a crisp salad and a creamy tahini dressing.

This flavorful salad is perfect for a light lunch or a hearty side dish at dinner. The preparation time is around 30 minutes, and the difficulty level is easy, making it a great choice for cooks of all skill levels.

Ingredients:

1 medium acorn squash, halved and seeds removed
2 tablespoons olive oil
Salt and pepper, to taste
4 cups mixed salad greens (e.g., arugula, spinach, kale)
1/2 cup cherry tomatoes, halved
1/4 cup red onion, thinly sliced
1/4 cup pumpkin seeds (or sunflower seeds)
Fresh herbs (like parsley or mint), for garnish

For the Tahini Vinaigrette:

1/4 cup tahini
2 tablespoons apple cider vinegar
1 tablespoon maple syrup (or honey)
1 tablespoon olive oil
Water, to thin if needed
Salt, to taste

Cooking Steps:

Preheat your grill or grill pan to medium heat. Brush the cut sides of the acorn squash with olive oil and season with salt and pepper.
Place the squash cut side down on the grill and cook for about 10-15 minutes, or until softened and grill marks appear. Flip halfway through for even cooking.
While the squash is grilling, prepare the tahini vinaigrette by whisking together tahini, apple cider vinegar, maple syrup, olive oil, and salt in a bowl. Add water to achieve desired consistency.
In a large bowl, combine the mixed greens, cherry tomatoes, red onion, and pumpkin seeds.
Once the squash is grilled and cooled slightly, slice it into wedges and place it on top of the salad mixture.
Drizzle the tahini vinaigrette over the salad and toss gently to combine. Garnish with fresh herbs and serve immediately.

Enjoy your delicious and healthy grilled acorn squash salad!

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Baked Acorn Squash With Tahini and Maple Glaze

Baked Acorn Squash with Tahini and Maple Glaze is a delightful and wholesome dish that showcases the natural sweetness of acorn squash, complemented by a rich tahini and maple syrup glaze.

Perfect as a side dish or a light main course, this recipe is easy to prepare, with a total time of about 40 minutes and a difficulty level of easy, making it accessible for cooks of all skill levels.

Ingredients:

1 medium acorn squash, halved and seeds removed
2 tablespoons olive oil
Salt and pepper, to taste
1/4 cup tahini
2 tablespoons maple syrup
1 tablespoon apple cider vinegar
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper (optional)
Chopped fresh parsley or cilantro, for garnish

Cooking Steps:

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
Brush the cut sides of the acorn squash with olive oil and season with salt and pepper. Place the squash cut side down on the prepared baking sheet.
Bake the squash in the preheated oven for about 25-30 minutes, or until tender and caramelized.
While the squash is baking, prepare the glaze by whisking together tahini, maple syrup, apple cider vinegar, garlic powder, and cayenne pepper (if using) in a bowl until smooth.
Once the squash is done baking, remove it from the oven and carefully turn it cut side up. Drizzle the tahini glaze over each half of the squash.
Return the squash to the oven and bake for an additional 5-10 minutes, allowing the glaze to warm and slightly caramelize.
Remove from the oven, garnish with chopped fresh herbs, and serve warm. Enjoy your delicious baked acorn squash with tahini and maple glaze!

Acorn Squash and Chickpea Curry With Tahini Sauce

Acorn Squash and Chickpea Curry with Tahini Sauce is a hearty and flavorful dish that combines the sweetness of acorn squash with the protein-packed goodness of chickpeas, all enveloped in a rich and creamy tahini sauce.

This vegan curry is perfect for a cozy dinner and can be prepared in about 45 minutes, making it an excellent option for cooks of any skill level.

Ingredients:

1 medium acorn squash, peeled and cubed
1 can (15 ounces) chickpeas, drained and rinsed
1 medium onion, diced
2 cloves garlic, minced
1-inch piece of ginger, grated
1 can (14 ounces) coconut milk
2 tablespoons olive oil
2 tablespoons tahini
1 tablespoon curry powder
1 teaspoon ground cumin
Salt and pepper, to taste
Fresh cilantro, for garnish
Cooked rice or quinoa, for serving

Cooking Steps:

Heat olive oil in a large pot over medium heat. Add diced onion and sauté until softened, about 5 minutes.
Add minced garlic and grated ginger; sauté for another minute until fragrant.
Stir in the curry powder and ground cumin, and cook for another minute to toast the spices.
Add the cubed acorn squash and chickpeas to the pot, stirring to combine.
Pour in the coconut milk and bring to a gentle simmer.
Cover the pot and let the curry cook for about 20 minutes, or until the acorn squash is tender.
Stir in the tahini and season with salt and pepper to taste.
Cook for an additional 5 minutes, allowing the flavors to meld.
Serve the curry over cooked rice or quinoa, garnished with fresh cilantro.

Enjoy your delicious Acorn Squash and Chickpea Curry with Tahini Sauce!