Roasted Delicata Squash with Lemon Tahini Sauce
This quick and easy roasted delicata squash is served with an easy lemon tahini yogurt sauce, and is a perfect fall side dish.
Recipe is easily doubled or tripled.
Recipe is easily doubled or tripled.
Servings: 4 people
Calories: 112kcal
Ingredients
Roasted Delicata Squash:
- 1 delicata squash
- 1 tablespoon olive oil
- 1 teaspoon red pepper flakes
- ½ teaspoon salt
Lemon-Tahini Sauce (Optional):
- ½ cup plain Greek yogurt
- ½ lemon, zested + juiced
- 1 tablespoon tahini (sesame seed paste)
- pinch salt, to taste
Instructions
- Preheat oven to 400ºF.
- Cut squash in half lengthways. Scoop out seeds with a spoon. Slice into ½" slices.
- Arrange on a baking sheet, and drizzle with olive oil. Sprinkle the red pepper and salt over the squash. Roast 20-25 minutes, until the squash is soft and edges are golden-brown.
- While the squash roasts, mix together the yogurt, lemon zest, lemon juice, tahini, and salt.
- Serve squash immediately with lemon-tahini sauce.
Nutrition
Calories: 112kcal | Carbohydrates: 13g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 314mg | Potassium: 477mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1703IU | Vitamin C: 21mg | Calcium: 70mg | Iron: 1mg
