Roasted Acorn Squash with Honey Tahini Sauce

You are unauthorized to view this page. Please login.

  • 2 acorn squashes de-seeded and sliced into thick wedges
  • sprinkle sea salt
  • sprinkle turmeric
  • sprinkle pepper
  • coconut oil spray


  • ½ cup tahini
  • 1 lemon juice + zest
  • 1 tsp honey
  • sea salt to taste
  • pepper to taste
  • ½ cup warm water or more, to thin

Toppings -

  • ½ cup pistachios
  • ½ cup pomegranate seeds
  • ½ cup fresh mint leaves
  • 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.
Makes: 4 servings
Prep Time: 5 minutes
Cook Time: 40 minutes