Delicata Squash Bake with Tahini Sauce

Absolutely perfect mix of flavors. I ran out of maple syrup so I replaced it with some raw whipped honey and it was….made and gobbled up several times in a week. Also, my oven runs light so it took close to 20 minutes, but that’s always to be expected with any recipe. This is also my favorite dressing, been using it for years since I first made your sweet potato/chickpea Buddha bowl (https://minimalistbaker.com/sweet-potato-chickpea-buddha-bowl/).

that was pretty amazing, super easy, fast! A+

Made the recipe with roasted Delicata squash & purple sweet potatoes for extra color. Using what I had on hand I subbed in honey for maple syrup, toasted pepitas w a lite sprinkle of curry, & accidentally forgot the parsley. The recipe was still delicious! Actually liked the purple sweet potatoes flavor better w the tahini sauce. Thank you for this recipe. Absolutely a keeper.

Fantastic recipe! First time trying Delicata squash. The tahini dressing was simple and delicious, great over my kale slaw too!

Brought this to Thanksgiving and everyone loved it! i had to adapt some ingredients to adjust top for what I had available. The coconut oil pairs so well with the squash! I mixed melted coconut oil and olive oil together, but it came out a little too oily for my taste. I would reduce next time. I subbed dried cranberries instead of pomegranate seeds. Used chopped almonds and pumpkin seeds in lieu of hazelnuts. The dressing is perfect. Thank you for the recipe!

This was very easy to mani and was a big hit on our Thanksgiving table!

Made this last night and it was so delicious! The smell of the delicata squash roasting with coconut oil filled our kitchen with the best aroma! My husband thought I was baking a pie, haha. The flavours came together so well too; sweet, savory, nutty.. I’m excited to make this recipe for my family over Thanksgiving. Thanks so much! :-)

I’m late reviewing this as I made it quite a while ago, but it sticks out in my memory. This was incredibly good and like another reviewer said, so much greater than the sum its parts! I found this recipe after receiving delicate squash in my CSA box and no idea what to do with it. The flavours together were like a symphony and it looked so pretty as well.

I made this once with pomegranate and it worked just fine. Yesterday I didn’t have them and used Just Pomegranate Syrup. (I always keep a bottle of that around, along with its companion, Just Date Syrup https://www.justdatesyrup.com/products/just-pomegranate-syrup.) Started with buttercup squash and served over warmed spinach with quinoa. All good and thanks.

This was delicious! Instead of delicata, I baked cute little buttercup squash. This recipe is so easy but feels like a special treat. I would definitely make this for guests (when that’s a thing again one day).

Whoa, I just made this and the end result is SO much greater than the sum of its ingredients!! The elements really balance and complement each other (especially coconut oil and the squash), plus it could not be easier to make. I garnished with cilantro because it was lying around: also good!

This was delicious. I am not a big parsley fan so I used arugula instead and it was perfect. The recipe has so many lovely flavours and textures that all work well together. The sweetness and softness of the delicata, the nuttiness and crunch of the roasted hazelnuts, the tart burst of the pomegranate, the pepperiness of the arugula and then the lovely tahini/lemon/maple syrup dressing on top. Sooooo good.

Delicious! Family loved this and it would be such a great side dish to serve during any autumn get together! The arils are a must as they are such a great addition for both taste and presentation.

What an easy recipe to make good use of Delicata Squash. The presentation also makes it something that you can easily bring to a get-together. I love the combination of flavours; the sweetness of the pomegranate, the nuttiness of the tahini sauce, and the acidity of the lemon. Our hazelnuts weren’t fresh, so we replaced with pistachios and it worked well too.

I took this to a vegan Thanksgiving and family gathering. I received rave reviews on taste and beauty at both. I followed the recipe as instructed. However, I like idea suggested in the comments to add garlic and pepper before roasting for zing. I will be trying this for the holidays again.

Made this for today’s Thanksgiving feast, the family loved it and it looked so pretty. I couldn’t get delicata squash so subbed acorn squash. A little more difficult to prep but it came out great. I’ll definitely make it again.

Excellent recipe! I found that tossing the squash with 1/2 tsp. turmeric, 1/2 tsp. garlic powder, and a little crushed black pepper before baking gave it a little more zing. I really like the tahini sauce with the maple syrup instead of tamari – thanks so much! I am taking this to a Thanksgiving gathering this week.

I discovered your blog googling around for a side dish to bring to family Thanksgiving, and I’m so happy I found it! This was really yummy and filling and easy, and I got a million compliments on how pretty it was. At first I was thinking of making some kind of stuffed squash halves, but I’m glad I went with this instead because it was so shareable, everybody ended up taking a scoop (omnivores and veg*s alike).

To top off the long TG weekend I ended up making your blueberry breakfast cookies and sweet potato / lentil / balsamic mushroom shepherd’s pie too, and everything was great. Beautiful recipes too! Thank you!

Delicious and will he on our thanksgiving table. We both loved this combination. Just far more delicious than it seems for the amount of time to make. I think you hit the jackpot!

Thank you for the great delicata squash recipe. I added in some slim cut carrot pieces and roasted them with the squash. Didn’t have hazelnuts, so I used toasted pumpkin seeds. Nixed the pomegranate seeds and kept the delightful tahini sauce, not too diluted. Wow! It was so delicious! I do love this variety of squash, and this recipe really enhanced its delightfulness. I’ll be checking out your site again. ;=}

My family & I love this dish. So wonderful to have a squash (delicata) that does not have to be peeled. We love the flavor of all the ingredients especially the tahini, pomegranate with the squash. My DIL asked to have it for Thanksgiving. Your recommendation is spot on.

FReakin’ delish! Healthy simple and wonderful. I’ve made this twice and will definetly make it a thanksgiving side dish as well.

Just found & tried this recipe. 400 degrees for coconut oil seemed wrong as coconut oil smokes at fairly low temp but I trusted the directions. My house was filled with smoke, had to open all the doors & windows despite my great fan. Did you use a different kind of oil or a different temperature?

This was the first time I’ve used Delicata squash and a first for using Tahini this way as well. Was pleasantly surprised how easy the Delicata is to use and how mellow it tasted. Didn’t have hazelnuts or pomegranate so used chopped pecans and chopped dried cranberries. Really interesting and different flavors for me and hub…we liked it and will definitely make it again!

I made this as a Thanksgiving side last year. It looked really impressive and pretty, but the results were mixed. Some found the combination of tahini, squash and pomegranate seeds off-putting.

This recipe is just delicious and it looks so beautiful. It actually looks like Christmas, or some great celebration meal and it is easy. I substituted pecans for hazelnuts.

I didn’t fancy the dish much. the delicate flavor of the squash was overpowered by the tahini and the flavors just didn’t meld well .

This may sound unusual, but I made this and used it for pizza topping! It was absolutely delicious! I’ve always enjoyed delicata squash, but my husband isn’t a real fan. While I was making it, I took little nibbles in for him to try and each one got a smile and tastes great! When I put it all together, he was intrigued and even ate a slice! I got the “I’d have that again” line and when I told him it was actually supposed to be a Thanksgiving dinner dish, he just smiled and shook his head saying, “naturally!” I can hardly wait to make it again! Thanks so much Dana, yet another winner!