Baking pan filled with our recipe for Delicata Squash Bake with Tahini Sauce
4.65 from 14 votes

Delicata Squash Bake with Tahini Sauce

Simple, 30-minute delicata squash bake with toasted hazelnuts, pomegranates, and a maple-tahini sauce! The perfect plant-based Thanksgiving side dish.
Author: Minimalist Baker
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 6
Category: Side Dish
Cuisine: Gluten-Free, Vegan
Freezer Friendly No
Does it keep? Best when fresh.



  • 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)


  1. Preheat oven to 400 degrees F (204 degrees C).
  2. 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.

  3. 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).
  4. 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.
  5. To serve, arrange baked squash on a serving dish and top with dressing, pomegranates, hazelnuts, and parsley. Best when enjoyed immediately.


*Nutrition information is a rough estimate calculated with tahini sauce.

Nutrition Per Serving (1 of 6)