Roasted Squash with Lemon-Tahini Sauce

Ingredients for Roasted Squash with Lemon-Tahini Sauce

• 1 small kabocha squash or large acorn squash (450g ), scrubbed,

• 450g delicata squash, scrubbed, cut into 1"-thick wedges or rings, seeded

• 110ml olio extravergine d'oliva, diviso

• 1 1/2 teaspoons cumin seeds, divided

• Sale kosher, pepe macinato fresco

• 4 spring onions, cut into 2" pieces

• 2 cucchiai di succo di limone fresco

• 1 tablespoon tahini (sesame seed paste)

• Aleppo pepper or crushed red pepper flakes

• Ingredient info: Tahini is available at Middle Eastern markets, natural foods stores, and some supermarkets.

Arrange racks in upper and lower thirds of oven; preheat to 218°C. 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 teaspoons cumin, 1 tablespoon oil, and spring onions in a small bowl; season with salt and pepper and toss to evenly coat. Scatter spring onion 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.

Avvertenza

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