Hot Honey Roasted Squash with Whipped Tahini
Hot Honey Roasted Squash with Whipped Tahini
Recipe by Fran Allen
Ingredients
13
Time
30m
Serves
6
This recipe is simple but special: tender roasted squash is so flavourful, tossed with coriander, cumin, and hot honey, finished with a creamy whipped tahini. It’s easy enough for a weeknight but impressive enough for a holiday table.
Side
Gluten-Free
Ingredients
1 large
Acorn Squash
chopped
1 tsp
Whole Coriander Seeds
1 tsp
Whole Cumin Seeds
3 Tbsp
Extra-Virgin Olive Oil
2 Tbsp
Hot Honey
plus more for garnish
2 tsp
Apple Cider Vinegar
1/2 tsp
Sea Salt
2 Tbsp
Tahini Paste
1/4 cup
Greek Yogurt
1
Garlic Clove
grated
1/4 cup
Ice Water
1 Tbsp
Sesame Seeds
toasted
1 Tbsp
Cilantro
optional
Instructions
1
Preheat the oven to 400°F. Grind coriander and cumin seeds in a mortar and pestle until fine and fragrant. In a large bowl, whisk together the ground spices, olive oil, hot honey, apple cider vinegar, and salt. Taste and adjust seasoning.
2
Add the chopped squash to the bowl and toss until each piece is well coated. Spread evenly on a baking sheet.
3
Bake for 10–12 minutes, until golden on one side. Flip and bake for another 5–7 minutes, or until tender.
4
While the squash roasts, make the sauce: combine yogurt, tahini, and garlic in a bowl with a pinch of salt. The mixture will be thick at first. Slowly whisk in ice water, one tablespoon at a time, until light and fluffy. Set aside.
5
To serve, spread the tahini mixture on a platter and top with roasted squash. Drizzle with extra hot honey, then sprinkle with sesame seeds and cilantro, if using. Serve warm or at room temperature.
6
Notes: For a dairy-free version, skip the yogurt and add 2 extra Tbsp tahini. If you don’t have hot honey, use 2 Tbsp honey + 1 tsp chili flakes. The tahini sauce can be made up to 2 days ahead; thin with cold water before serving.
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More Recipes by Fran Allen
Fran Allen, CNP is a non-diet certified Holistic Nutritionist based in Toronto. Her work focuses on intuitive eating, achieving health at every size and dismantling diet culture. She uses her years of professional culinary experience to make meals fun, easy and satisfying.
