Roasted Squash with Lemon-Tahini Sauce

photoThis is a great winter squash recipe. It is from page 44 of the December 2012 issue of Bon Appetit magazine. It makes 6 servings at 6 weight watchers points plus points each.

 

 

 

 

 

 

Roasted Squash with Lemon-Tahini Sauce

1 small kabocha squash or large acorn squash (1 pound), scrubbed, cut  into 1-inch-thick wedges, seeded
1(1-pound) delicata squash, scrubbed, cut into 1-inch-thick wedges or  rings, seeded
7 tablespoons extra-virgin olive oil,  divided
1 1/2 teaspoons cumin seeds, divided
Kosher salt, freshly ground  pepper
4 scallions, cut into 2-inch pieces
2 tablespoons fresh lemon  juice
1 tablespoon tahini (sesame seed  paste)
Aleppo pepper or crushed red  pepper flakes

Arrange racks in upper and lower thirds of oven; preheat to  425°. Place kabocha on a rimmed baking sheet and delicata on a second sheet.  Divide 3 tablespoons oil and 1 1/4 teaspoons cumin between sheets. Season squash  with salt and pepper; toss. Roast for 15 minutes.

Combine remaining 1/4 teaspoon cumin, 1 tablespoon oil, and  scallions in a small bowl; season with salt and pepper and toss to evenly coat.  Scatter scallion mixture over squash, dividing evenly between sheets, and  continue to roast until squash is tender but not mushy, about 15 minutes longer  (time may vary depending on squash).

Meanwhile, whisk lemon juice, tahini, and 1 tablespoon water  in a small bowl to blend. Gradually whisk in remaining 3 tablespoons oil. Season  to taste with salt and pepper.

Transfer squash to a platter. Drizzle tahini sauce over and  sprinkle with Aleppo  pepper.

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