Maple Chili Roasted Acorn Squash

Name: Roasted Carrots with Date Tahini Sauce
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1.5 lb carrots; 2 tbsp olive oil; 4 dates; 3 tbsp tahini; 1 lemon; 2 tbsp warm water; 0.75 tsp kosher salt; 0.25 tsp black pepper

Chef

Method

15 min220°C
Heat the oven to 425°F. Line a rimmed baking sheet with parchment.
25 min220°C
Halve the squash lengthwise and scoop out the seeds. Place the halves cut-side up on the baking sheet. Brush with 1 tablespoon of the olive oil and season with 1/2 teaspoon salt.
325 min220°C
Turn the squash cut-side down and roast until the flesh is nearly tender when pierced with a fork, about 25 minutes.
43 min220°C
Stir the remaining olive oil with the maple syrup, chili flakes, thyme, and remaining salt. Turn the squash cut-side up and brush generously with the mixture.
510 min220°C
Roast cut-side up for 5 minutes. Sprinkle with the pepitas and roast until the squash is fully tender, caramelized at the edges, and the pepitas are lightly toasted, 3 to 5 minutes more.

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4 servingsMiddle Eastern

Roasted Carrots with Date Tahini Sauce

Cook

0

Chef

Method

1
Heat the oven to 425°F.
5 min220°C
2
Peel the carrots and cut them into evenly sized sticks. Toss with the olive oil, kosher salt, and black pepper on a rimmed baking sheet.
5 min
3
Roast the carrots for 20 to 25 minutes, turning once halfway through, until browned at the edges and easily pierced with a fork.
25 min220°C
4
Blend the dates, tahini, lemon juice, and warm water until smooth. Add a little more water if needed for a spoonable sauce.
3 min
5
Spoon the date tahini sauce over the hot roasted carrots and serve.
1 min