Roasted Acorn squash with Dukkah drizzled with a tahini parsley sauce
Updated: Jun 19
The intense rich flavor in the dukkah works so well with the creamy and sweet roasted acorn squash. The toasted nuts, the smoky, complex and savory flavor from the toasted spices and seeds makes this fall dukkah blend irresistible that you’ll want to sprinkle it over just about everything. This is a perfect fall side dish. Serve it next to roasted or braised meats or on a bed of grains and greens and you got yourself a party of flavors. Its a great way to celebrate and eat what's in season.
1 acorn squash, cut into wedges from top to bottom (don't peel) skin is completely edible
1 tablespoon olive oil
Salt and pepper to taste
2 tbls dukkah (see recipe)
1/2 cup plain thick yogurt
1/4 cup tahini
1 garlic clove minced
1/4 finely chopped parsley
Add water if you need to thin it out, one tbls at a time.
Preheat oven to 425°F. Line a baking sheet with parchment paper
Place the squash wedges on the baking sheet and drizzle with olive oil and sprinkle with salt and pepper. Toss Witt your hands to combine
Roast at 425°F for 30 -45 minutes, tossing the slices half way through until caramelized and fork-tender.
In the mean time make the yogurt sauce by whisking together yogurt, tahini, garlic, salt, and parsley.
Once your squash is cooked through toss with the dukkah mixture. I like to do this last as the dukkah spices have been toasted and we don’t want them to burn.
Arrange your dukkah squash on a platter, set a bowl of the yogurt tahini sauce or drizzle a bit on top.
This is a perfect fall side dish to go with your turkey, roast whatever you make. You can even serve this on a bed of greens it will be perfect.