A quick and easy weeknight meal, side dish or savory treat...and vegan of course. This one is inspired by a NY Times Cooking recipe using butternut squash and onions.
Serves 1-2...depending how hungry you are!
1 medium delicata squash
5-6 medium shallots
2 TB tahini
1 TB lemon juice
1 clove finely minced garlic
2-3 TB warm water (for consistency)
1/4 cup pomegranate seeds
2 TB coarsely chopped herbs: a combination of chives, basil, Thai basil, mint, flat leaf parsley
1. Preheat oven to 450 degrees. Prepare a heavy baking sheet with a few sprays of avocado oil or your neutral cooking spray of choice.
2. Halve the squash and remove the seeds. Cut into 1/2 moons, the place on the prepared baking sheet.
3. Peel and quarter the shallots, keeping the root in tact to create wedges (not slices which could burn). Place on the baking sheet.
4. Sprinkle with salt and pepper, and spritz with a bit more cooking spray.
5. Place baking sheet in the middle of the oven, and roast vegetables for approximately 30 minutes, until the edges are toasty and the squash is fork tender. Toss halfway through with a spatula to ensure even cooking.
6. While the veggies are cooking, in a small bowl whisk together the tahini, lemon juice and garlic. Add warm or hot water a small bit at a time, whisking thoroughly, until the sauce forms a drizzle-able consistency, without being too liquid.
7. When vegetable are done, move to a large plate or platter. Drizzle on the tahini sauce, then top with pomegranate seeds and herbs to taste. Add a little more pepper if you'd like. For added crunch consider adding a handful of lightly toasted almonds or pinenuts.
8. Serve immediately! Enjoy!