It’s officially Thanksgiving week (!!!), and I’ve got one thing on my mind: All the food.
May I offer up the perfect, last-minute side dish for your holiday table?
I present this simple delicata squash bake that’s naturally sweet and bursting with color and flavor.
And because I know you’re busy, this recipe takes just 30 minutes from start to finish. Let’s do this!
Funny story: I thought I hated delicata squash (before I ever tried it).
I’d walk through the grocery store, eyeing these mystifying, skinny little devils with confusion and anger. They’d stare me down and taunt, “You don’t know how to cook us. Plus, we don’t even taste good. Stick with butternut, you’ll be better off.”
These are seriously my thoughts.
I didn’t want to like this squash. It honestly seemed too difficult to work with, and not worth the fuss. So you can imagine my anger (and relief) upon trying it for the first time a few weeks ago and totally loving it.
“I wasn’t supposed to like you, but then you had to go and be awesome.”
Isn’t this how all good love stories go?
This dish is simple in nature: Baked squash, creamy tahini sauce, pomegranates, hazelnuts, and fresh parsley. It’s a symphony of texture and flavor, and utilizes some of autumn’s best produce. In other words, it’s oh-so worthy of gracing your dinner table.
Plus, it requires just 9 basic ingredients and 30 minutes to prepare. (Double bonus.)
I hope you love this dish! It’s:
& Simply delicious
This would make the perfect side dish for Thanksgiving, and in reality, for as long as squash and pomegranates are in season. I could even see this being a single lady dinner when John’s away (he’s not much of a sweet squash guy, which totally works out in my favor).
If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it #minimalistbaker on Instagram! We’d love to see what you come up with. Cheers, friends!
Delicata Squash Bake with Tahini Sauce
- 2 delicata squash (halved lengthwise, seeds removed, cut into 1/2-inch slices)
- 2 Tbsp coconut oil (melted)
- 1 pinch sea salt
- 3 Tbsp tahini
- 1/2 lemon, juiced (1/2 lemon yields ~1 Tbsp or 15 ml)
- 1 Tbsp maple syrup
- 1/4 cup pomegranate arils
- 1/4 cup dry roasted hazelnuts (loosely chopped)
- 1/4 cup fresh parsley (chopped)
- Preheat oven to 400 degrees F (204 degrees C).
- Add sliced squash to a bare baking sheet (1 large or 2 small, depending on size of squash // as original recipe is written // use fewer or more baking sheets, as needed, if altering batch size) and toss with oil and sea salt. Then arrange in a single layer.
- Bake for 20-25 minutes, flipping once at the halfway point to ensure even baking. You’ll know it’s done when fork tender, golden brown, and slightly caramelized (see photo).
- While squash is baking, prepare dressing by adding tahini, lemon juice, and maple syrup to a small mixing bowl. Whisk to combine, then add hot water 1 Tbsp at a time and whisk until pourable. Taste and adjust seasonings as needed.
- To serve, arrange baked squash on a serving dish and top with dressing, pomegranates, hazelnuts, and parsley. Best when enjoyed immediately.
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