© 2020 | http://angiesrecipes.blogspot.com

© 2020 | http://angiesrecipes.blogspot.com

There are loads of ways to turn delicata squash into a delicious treat. In my opinion, roasting makes the squash taste sweeter without adding extra sugar and brings about an amazing depth of flavour. You can also stirfry or steam them. No need to peel the delicata as the skin is thin and edible.

Tahini works in perfect harmony with roasted squash. Adjust the amount of water in the dressing depending on the consistency of the brand you use. The sauce should be thick yet runny, like honey or pouring consistency of mayonnaise.
Tahini Parsley Sauce

2 Garlic cloves, smashed
40 g Flat-leaf parsley leaves with tender stems
125 g Tahini
45 ml Fresh lemon juice 100 ml Water
Salt

1 Delicata squash, sliced into 1/2-inch thick rounds and seeds removed
1 tbsp Olive oil
1 tbsp Sumac
Salt and black pepper to taste
2 tbsp Pomegranate seeds
2 tbsp Chopped parsley leaves

Pulse garlic, parsley, tahini, lemon juice, and water in a blender, adding more water if needed, until smooth. Season with salt. Sauce can be made 1 day ahead. Cover and stored in the fridge for up to 1 week.
Preheat oven to 200C/400F and line a baking sheet with parchment paper.
In a large bowl, toss squash rings with the olive oil, sumac, salt, and pepper until the squash rings are thoroughly coated. Arrange them evenly on the baking sheet in a single layer.
Bake for 25 minutes, until tender ...