Delicata Squash Bake with Tahini Sauce

One of the foods I 'discovered' through our share in Seton Harvest was delicata squash. I love them! This is a recipe from the minimalist baker http://minimalistbaker.com/delicata-squash-bake-with-tahini-sauce/.

INGREDIENTS

Squash

2 delicata squash 

2 Tbsp coconut oil, melted

Salt

Sauce

3 Tbsp tahini

Juice from half a lemon

1 Tbsp maple syrup

2-5 Tbsp hot water

Toppings

1/4 cup roasted hazelnuts, roughly chopped

1/4 cup pomegranate seeds

(Optional - fresh chopped parsley)

COOKING INSTRUCTIONS

Preheat oven to 400 degrees F. Halve the squash longwise and remove seeds. Cut into 1/2 thick slices. Place squash on one or two baking sheets. Drizzle with coconut oil. Coat pieces well and arrange in single layer. Sprinkle with salt. Bake 20-25 minutes, flipping pieces half way through.

Place roasted squash in serving dish.

Whisk together sauce ingredients, adding hot water by tablespoon until it is pourable.  Pour sauce over squash. Add toppings. Serve immediately.