Roasted Butternut Squash with Maple Tahini glaze
Ingredients
1 medium size butternut squash
2 tablespoon of extra virgin olive oil
2 teaspoons of cinnamon
1 teaspoon of nutmeg
1 teaspoon of garlic powder
2 teaspoons of salt or to taste
For the maple tahini glaze
2 tablespoons of good quality tahini
1 tablespoon of pure maple syrup
1 tablespoon of lemon juice
Pinch of salt
Handful of pomegranate seeds and some dill for garnish.
Method
Preheat oven at 390 F
Prepare a baking pan and line it with a parchment paper.
Peel the squash with a peeler and slice it in half lengthwise. Remove the seeds.
Cut parallel slits into each squash stopping just before you cut through so that the slices stay connected at the bottom of the squash. Cut it similarly to hassleback style slicing.
Space the slices 1/8-inch to 1/4-inch apart. You can rest the squash on 2 wooden chopsticks and use that as a guide for when to stop slicing. Slice straight down and when your knife hits the edge of the chopsticks, stop slicing.
Place the squash carefully on the baking sheet. Drizzle with the olive oil generously, season with cinnamon, nutmeg, garlic powder and salt.
Bake covered for 20 min and another 15 min uncovered until squash is lightly toasted on the top.
Take the squash out leave it aside and prepare the glaze.
Whisk tahini, maple syrup, lemon juice and salt together until well combined.
To serve, carefully separate the squash slices with a knife. Arrange it on a plate, drizzle with the glaze, garnish with pomegranate seeds and chopped dill.
