I recently fell in love with honey squash, a new variety of hearty winter squash bred specifically to be concentrated in flavor, and adorable in appearance. OK, maybe it wasn’t specifically grown to be adorable, but the result is the same nevertheless.
I found honey squash at several different New York and New Jersey-area farms and farmers markets, and I know that Whole Foods has also been selling them. But even if you cannot find this super sweet squash, you can substitute regular old (delicious) butternut squash, acorn squash or delicata squash instead.
Drizzling tahini over roasted vegetables just adds a richness to the dish and makes it feel a little extra special, especially for a Friday night dinner or Thanksgiving celebration. You might also add some pomegranate molasses for sweetness and tang, or some pomegranate seeds or chopped fresh herbs for color and brightness, or nothing at all.
Note: You will want to go easy on the olive oil so that the squash develops a nice caramelized texture and isn’t too oily.
- 2 honey squash (or 1 medium butternut squash)
- 1 Tbsp olive oil
- Salt and pepper
- 3 Tbsp good quality tahini, at room temperature
- Pomegranate molasses, pomegranate seeds, chopped fresh herbs (optional)
- Preheat oven to 425 degrees.
- Peel the honey squash, cut off the ends and cut into 1/2 inch thick rings.
- Spread squash out in a single layer on a baking sheet. Sprinkle with salt, pepper and olive oil, and using your hands, make sure squash is evenly coated.
- Cook on first side for 10-15 minutes. Turn the rings over and cook another 10-15 minutes, until just caramelized.
- Drizzle with tahini. Top with additional pomegranate molasses, pomegranate seeds or fresh herbs if desired.