Roasted Delicata Squash with Tahini and Dates

Roasted delicata squash with lemony tahini, sweet dates, sesame seeds, and parsley makes an easy vegetarian side dish ready in about 35 minutes.

Prep: 10 min · Cook: 25 min · Yield: 4 · Method: Oven

Ingredients

• 2 whole delicata squash
• 6 whole dates
• 0.25 cup tahini
• 1 whole lemon
• 1 tablespoon sesame seeds
• 2 tablespoons parsley
• 1 tablespoon olive oil
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 2 tablespoons water

Cooking instructions

1. Heat the oven to 425°F. Halve the squash lengthwise and scrape out the seeds. Slice into 1/2-inch half-moons, then toss with olive oil, kosher salt, and black pepper. (about 5 min) — 425°F
2. Arrange the squash in a single layer on a baking sheet. Roast for 20 to 25 minutes, turning halfway, until browned and tender when pierced with a fork. (about 25 min) — 425°F
3. While the squash roasts, toast the sesame seeds in a dry skillet over medium heat for 2 to 3 minutes, stirring, until lightly golden. (about 3 min) — medium heat
4. Whisk the tahini, juice of half the lemon, and water until smooth and pourable. Add more water by the teaspoon if needed. (about 2 min)
5. Chop the dates and parsley. Drizzle the roasted squash with the lemon tahini, then scatter with dates, toasted sesame seeds, parsley, and the remaining lemon zest. (about 3 min)