Love squash? Then this recipe for Roasted Turk’s Turban Squash and Onions is perfect for you.

Roasted Turk’s Turban Squash and Onions with Tahini Dressing

Adapted from Jerusalem

Serves 4

1 (3-to 4-lb) Turk’s Turban Squash (or another winter squash)

2 large red onions

4 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper

1/4 cup tahini

2 tablespoons lemon juice

1 tablespoon maple syrup

1 tablespoon water

2 tablespoons cilantro leaves

1 tablespoon dill fronds

Preheat the oven to 400°F.

Cut the squash in half and scoop out the seeds. Rub the cut sides of squash with 1 tablespoon of the oil and sprinkle with a large pinch each of salt and pepper. Cut the onions in wedges and toss with 1 tablespoon of the oil and a large pinch each of salt and pepper. Place the squash, cut-sides-down on a baking sheet and scatter the onions around the squash. Roast the vegetables until the onions are browned and the squash is tender, about 40 minutes.

Scoop the squash flesh onto a serving platter and sprinkle with salt and pepper to taste. Scatter the onions over the squash.

Stir together the tahini, lemon, maple syrup, water 1/2 teaspoon salt and 1/4 teaspoon pepper, then drizzle the dressing over the squash. Scatter the herbs over the dish and serve.

[via]

5 notes

  1. takepart posted this