This is the dish - the dish that you can bring to any gathering and it will be well received. Being vegan, gluten-free, allergen-friendly, and pseudo-paleo (to all but the very strict of paleos), you'll get "oohs" and "awes" from all people present. Beyond that, it's delicious, provides healthy fats, and requires no utensils! Serves 4 as a side.
- 2 medium delicata squash (about 1.5 pounds)
- 1/4 cup olive oil, divided
- About 1/2 teaspoon sea salt
- 3 cloves garlic, diced
- 1/4 cup tahini (sesame seed paste)
- Juice from 1 lemon
- 2-3 tablespoons water
- Pomegranate seeds and fresh herbs for garnish (optional)
Preheat oven to 425 degrees F.
Clean the delicata squash well. Slice into rings 1/2-inch thick and remove seeds and pulp from squash rings using a spoon or a knife. It is okay if some pulp strands are left, as they will not be noticeable once roasted.
Place delicata rings on a baking sheet and using your fingers, toss with just enough olive oil to coat (about 1-tablespoon). Be careful with the oil - too much will make the squash soggy. Spread rings out in a single layer.
Sprinkle with one pinch of salt per pan and roast about 12-15 minutes on each side until soft and browned on edges.
While squash is roasting, blend garlic with tahini, lemon juice, and 1/4 teaspoon salt using a food processor or immersion blender. Blend in remaining olive oil and enough water to create a thick, fluffy sauce.
Remove squash from oven, allow to cool to room temperature, and serve with tahini sauce for dipping. Garnish with pomegranate seeds and fresh herbs (optional).