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Roasted Squash with Lemon-Tahini Sauce

Roasted Squash with Lemon-Tahini Sauce


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Ingredients

  • 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

Recipe Preparation

  • 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.

Recipe by The Bon Appétit Test Kitchen,

Nutritional Content

6 servings, 1 serving contains:Calories (kcal) 220Fat (g) 18Saturated Fat (g) 2.5Cholesterol (mg) 0Carbohydrates (g) 16Dietary Fiber (g) 2Total Sugars (g) 5Protein (g) 2Sodium (mg) 85Reviews Section

Roasted Vegetables with Tahini, Lemon & Za’atar

This post may contain affiliate links. Please read my disclosure policy.

Tired, pale, wrinkled — it’s a sad lot of vegetables gracing the farmers’ market tables these days.

But I’m not judging. Those very three words came to mind as I looked in the mirror this morning. I could use a little help right now — some sun, some fresh air, spring — and so could those vegetables. And I’ve got just the thing.

I had read about this tahini sauce in Jerusalem, where it’s used in various places, most notably in a recipe for roasted butternut squash with pine nuts and za’atar, but I never felt compelled to make it until I read this note under my friend’s Instagram photo: “I will never tire of this: roasted CSA root veg and squash, tahini with lemon and za’atar.”

I have since been making the dressing, a combination of tahini, olive oil, lemon juice and garlic, every few nights and roasting everything I can get my hands on from cauliflower to broccoli, carrots to parsnips, onions to cabbage. And when I’ve run out of vegetables to roast, I’ve exhumed what’s left in my vegetable drawer — an endive head, a grapefruit, some pea shoots — and drizzled it on those, too.

I find this dressing, especially in combination with the za’atar, to be irresistible but I know tahini is not everyone’s favorite flavor. In the preface to the tahini sauce recipe in Jerusalem, in fact, Ottolenghi warns that for some people the flavor of tahini spoils everything it touches, from a juicy kabob to a fresh salad.

If you share this feeling, this sauce might not be for you, but if you are on the fence, I highly recommend giving it a go, because once you discover how this tahini dressing awakens those languishing vegetables, you might stop worrying about spring’s arrival altogether. And once you see how the lemon brightens those roasted roots, you might find yourself heading back to the market on a mission for carrots and parsnips or anything looking especially tired, pale and wrinkled. And once you see how the za’atar enlivens those caramelized cabbage wedges, you might find yourself rubbing the sauce all over your face, hoping it might work similar miracles there, too.

I have not, to be clear, tried this. Hoping one of you might for me? Just a thought.


Roasted Summer Squash Quinoa Bowls

Whitney Bond Posted Aug 11, 2020 This post may contain affiliate links.

These quinoa bowls are a delicious way to use up all of the summer vegetables in your garden! Oven roasted summer squash, zucchini and cherry tomatoes are topped with the most delicious lemon tahini dressing in these healthy, vegan bowls!

This summer I was blessed with a generous neighbor that grew an incredible amount of summer squash! Paired with the zucchini and cherry tomatoes from my own garden, our dinner table has been full of fresh, colorful veggies!

Always looking for new ways to eat our favorite summer vegetables, I decided to roast them and top them with the best tahini sauce! The fresh lemon tahini dressing paired perfectly with the fresh roasted summer vegetables.

And these bowls couldn't be easier to toss together! Get the quinoa cooking on the stove, in an instant pot or in a rice cooker, then toss the veggies in the oven. While the veggies are roasting, whip up the lemon tahini sauce in a blender.


Roasted Vegetables with Tahini Lemon Sauce

Tahini and I are BFF’s. My son adores hummus and so does his mama so we make it weekly around here. When I run low on tahini, I have to run out and get more.

Of course, I can’t let hummus have all of the fun. That’s where the tahini comes in.

Did you know that certain vitamins require fat to be fully absorbed? Vitamins A, D, K and E all need fat in order to be carried into the bloodstream and on to our organs that need them.

Fat = Flavor: If food doesn’t taste delicious, it doesn’t matter how healthy it is because no one will eat it. A little sesame oil on steamed broccoli goes a long way, my friends.

Omega-3’s: Omega-3 fatty acids are critical and most people don’t consume enough.

Warning: Be sure to make extra tahini sauce. It is fabulous drizzled over grilled meats, used as a dip for veggies or added to a breakfast smoothie. Just kidding. Although….


So glad you asked! Tahini is essentially ground toasted sesame seeds, turned into a smooth, creamy, nutty paste. It’s savory, aromatic, and can totally be eaten with a spoon (no judgment). Perfect in both sweet and savory preparations.

Not all tahini is made equal. When you cook with so few ingredients, it’s really important to use high quality products. Soom tahini is literally the only tahini I keep in my house. Yes, of course you can pick some up from Trader Joe’s or Whole Foods or even Walmart, but trust me when I say: been there, done that, never doing it again. Soom tahini is the absolute best!

Is tahini vegan?

Yes! It’s also dairy-free, gluten-free, soy-free, and whole30 compliant! Most are kosher too! Just make sure you read the ingredient list — you want it to be as ‘clean’ as possible, meaning if it lists any additional oils or additives, don’t buy it. Ground toasted sesame seeds. That’s it.


Roasted Vegetable Salad with Lemon Tahini

Ingredients

2 cups cauliflower, cut into small florets

2 cups broccoli, cut into small florets

1 onion, cut into chunks similar in size to other vegs

1 red pepper, cut similar size, seeds and stem removed

1 tablespoon dried oregano

Lemon Tahini

3 tablespoons fresh lemon juice

Instructions

Preheat oven to 400. Place the cauliflower and onion on one baking sheet. Drizzle with one tablespoon of olive oil and the oregano and thyme. On a second sheet, place the broccoli and red pepper. Pour the other tablespoon of olive oil on top and season both pans with salt and pepper. Place both sheets in the oven, stirring after 20 minutes. Remove when cooked through, approximately 30-40 minutes total.

While the vegetables cook, make the lemon tahini dressing. Add all ingredients to a food processor and blend until mixed. Season with salt and pepper. You can adjust the consistency by adding or reducing the water.

Placed the mixed greens on a large serving dish and top with the roasted vegetables. Drizzle the lemon tahini dressing on top.


Stuffed za'atar roasted acorn squash w/ pepper-lemon tahini sauce / November 4, 2014 by Lindsey | Dolly and Oatmeal

with thanksgiving approaching later this month (holy s#[email protected], is it really november already!?), i've been getting asked about what kinds of dishes i prepare for the holiday. i have to admit that thanksgiving has probably been my least favorite holiday meal. turkey was always meh. in the past, i could get down with mashed potatoes, along with biscuits and cornbread. but cranberry sauce, what-surprises-are-hiding-in-it stuffing, various casseroles, baby food looking sweet potatoes - perhaps it was all a sensory/food phobia of mine, but on thanksgiving i strictly hung out with all the carbs.

the past few thanksgivings i've been changing that situation, and have made some seriously tasty meals that could easily replace, or sit beside a thanksgiving classic. i've been working on the ultimate gluten/dairy free cornbread, which is so super major, and i've also been playing around with a stuffing salad - kind of like a stuffing panzanella (?) if such a thing exists. but today i'm sharing this super hearty za'atar squash dish, stuffed with lots of all-star ingredients: a spiced kale, shallot, and chickpea saute with quinoa, all topped off with a zesty tahini sauce with a bit of a peppery kick! i love these acorn squash for a lot of reasons, but mostly because it's a quick meal that allows you to prepare everything while the squash are baking in the oven - yes, friends, these are the things that make me happy :)

*also, i'm picking a winner for the giveaway of Amy Chaplin's cookbook today! so check your internet mail to see if you're the lucky winner!


Tahini nutrition benefits

Tahini is a highly nutrient dense food. It’s made out of sesame seeds, so it has a similar nutrient profile to other nut and seed butters. Two tablespoons of tahini provides:

  • 6 grams of protein
  • 3 grams of dietary fiber
  • 16 grams of fat, most of which is heart healthy unsaturated fat
  • An excellent source of copper
  • A good source of other micronutrients, including iron, selenium, zinc, and phosphorus

Roasted Squash With Lemon Tahini and Pomegranates (and 10 Veggie Side Dishes)

The turkey may be the star at your holiday dinner but the side dishes can steal the show - everyone has their particular favourite. Try this Roasted Squash with Lemon Tahini and Pomegranates or one of the 10 other veggie side dishes we showcase here!

This recipe is sponsored by Half Your Plate

The holiday season is upon us and that means big dinners and family gatherings. And while the turkey may be the star of the show, don't forget that it's the side dishes that add the extra sparkle. Think about it. we all have a cherished side dish that must be on the menu come Christmas dinner. This year, let fall and winter produce shine with this very easy and beautiful Roasted Squash updated with a Lemon Tahini Sauce and Pomegranate Seeds created for us by Samantha at My Kitchen Love.

And if you need more stunning and delicious side dish ideas we've got 10 more great ones for you to try from FBC Members across Canada down below. Fill half your plate with fruits and veggies this holiday season and you'll be one step ahead of all those healthy eating New Year's resolutions!



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