2acorn squashesde-seeded and sliced into thick wedges
sprinklesea salt
sprinkleturmeric
sprinklepepper
coconut oil spray
Sauce
½cuptahini
1lemonjuice + zest
1tsphoney
sea saltto taste
pepperto taste
½cup warm water or more, to thin
Toppings -
½cuppistachios
½cuppomegranate seeds
½cupfresh mint leaves
Instructions
Preheat the oven to 400° F. Spray acorn squash wedges with coconut oil, then sprinkle with spices. Roast for 35-40 minutes, until the tops and edges become a little crispy.
Meanwhile, whisk the sauce ingredients. Once the squash is roasted, drizzle with sauce and top with pistachios, pomegranate, and mint.