Spiced Roasted Acorn Squash with Tahini Yogurt Drizzle and Toasted Pepitas

Spiced Roasted Acorn Squash with Tahini Yogurt Drizzle and Toasted Pepitas ingredients

• 2 medium, about 1.5 lbs ea acorn squash
• 3 tbsp olive oil
• 1 tbsp maple syrup
• 1 tsp ground cumin
• 0.5 tsp ground coriander
• 0.5 tsp smoked paprika
• 0.75 tsp, or to taste kosher salt
• 0.25 tsp, or to taste black pepper
• 0.5 cup plain full-fat Greek yogurt
• 2 tbsp tahini
• 1 tbsp fresh lemon juice
• 1 small, minced garlic clove
• 2 tbsp, or as needed cold water
• 0.25 tsp kosher salt
• 0.25 cup pepitas (hulled pumpkin seeds)
• 2 tbsp, chopped (optional) fresh mint leaves

How to make Spiced Roasted Acorn Squash with Tahini Yogurt Drizzle and Toasted Pepitas

1. Preheat oven and prepare squash: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup. Carefully slice each of the 2 medium acorn squash in half lengthwise, then scoop out the seeds and stringy bits. Cut each half into 1/2-inch thick crescent-shaped slices.
2. Season the squash: In a large bowl, combine the acorn squash slices with 3 tablespoons olive oil, 1 tablespoon maple syrup, 1 teaspoon ground cumin, 0.5 teaspoon ground coriander, 0.5 teaspoon smoked paprika, 0.75 teaspoon kosher salt, and 0.25 teaspoon black pepper. Toss well to ensure all squash pieces are evenly coated.
3. Roast the squash: Spread the seasoned squash in a single layer on the prepared baking sheet. Roast for 30-35 minutes, flipping the squash slices halfway through, until they are tender, caramelized, and slightly browned at the edges.
4. Prepare the tahini yogurt drizzle: While the squash roasts, whisk together 0.5 cup plain full-fat Greek yogurt, 2 tablespoons tahini, 1 tablespoon fresh lemon juice, 1 small minced garlic clove, and 0.25 teaspoon kosher salt in a small bowl. Gradually add 2 tablespoons cold water, whisking until the drizzle reaches a smooth, pourable consistency. Add more water if needed, 1 teaspoon at a time.
5. Toast the pepitas: In a small dry skillet over medium-low heat, toast 0.25 cup pepitas for 3-5 minutes, stirring frequently, until they are lightly golden and fragrant. Be careful not to burn them. Remove from heat immediately.
6. Assemble and serve: Arrange the warm roasted acorn squash on a serving platter. Drizzle generously with the tahini yogurt sauce. Sprinkle the toasted pepitas and 2 tablespoons chopped fresh mint leaves (if using) over the top for added crunch and freshness. Serve warm.

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