2 small acorn squashes

3 tablespoons Tuscanini Olive Oil

2 tablespoons Gefen Maple Syrup

1 tablespoon balsamic vinegar

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

tahini sauce (recipe follows)

2 tablespoons fresh chopped parsley

2 large cloves garlic, minced or 2 cubes Gefen Frozen Garlic

juice from 1 lemon (about 1/4 cup)

1/2 cup Haddar Tahini Paste

1 tablespoon Tuscanini Olive Oil

1 and 1/2 teaspoons soy sauce

1/2 teaspoon ground cumin

1/2 teaspoon kosher salt

1/4 teaspoon ground black pepper

3 ice cubes