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Parve
Easy
30 Minutes
Diets 
Delicious flavors and beautiful colors come together in this simple side dish. Acorn squash or any hearty squash is paired perfectly with bold olive oil and sweet maple syrup. The squash will get lightly browned on the outside and soft and creamy on the inside, yet still hold its shape. The tahini drizzle adds a savory complexity to the flavoring and a wonderful contrast.
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
Preheat the oven to 400 degrees Fahrenheit.
Cut off top and bottom of squash, then cut in half. Remove pulp and seeds. Slice squash into half-inch-thick slices and arrange on a Gefen Parchment-lined rimmed sheet pan. Drizzle olive oil, maple syrup, and balsamic vinegar over squash. Season with salt and pepper.
Roast until fork-tender and fragrant, about 20 to 25 minutes. Drizzle with tahini sauce and top with sprinkled parsley before serving. Serve warm.
In a medium bowl, combine garlic and lemon juice. Add tahini, olive oil, soy sauce, cumin, salt, and pepper to the bowl. Whisk until the mixture is thoroughly blended.
Add ice cubes one at a time, whisking after each addition until smooth. (It may seize up; don’t worry.) After about three ice cubes you will have a perfectly creamy and smooth tahini sauce.
Photography and Styling by Chay Berger
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