Roasted Honeynut Squash with Herbed Tahini Sauce, Pomegranate, Pistachio and Mint

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Roasted Honeynut Squash with Herbed Tahini, Pomegranate, Pistachio, and Mint

Yield: 6-10

Author: Mia Rigden

Ingredients

• 4 honeynut squash, deseeded and quartered
• 1 tablespoon honey
• Leaves from 1 sprig of thyme
• 1/4 cup tahini
• 2 tablespoons filtered water
• Juice and zest from 1 Meyer lemon (use a regular lemon if you can't find)
• 2 tablespoons parsley, finely chopped2 tablespoons mint, finely chopped, plus 1/4 cup mint, sliced into ribbons
• 1/4 cup pomegranate seeds
• 1/4 cup pistachios, roughly chopped
• Kosher and flaked sea salt

Instructions

1. Preheat the oven to 375.
2. Spread the quartered honeynut squash evenly across a baking sheet.
3. Whisk together the olive oil, honey, and thyme, and pour the mixture over the squash.
4. Season with salt and bake for 35-40 minutes, or until tender.
5. While the squash is baking, make your tahini sauce. Whisk together the tahini, water, lemon zest, juice, finely chopped mint and parsley until smooth. Add more water, 1 tablespoon at a time, if it is too thick or lumpy. Season with salt and set aside. You could also use a food processor for this, but I'd recommend doubling the recipe and using the leftover as a dip for chips or crudités.
6. When the squash is cooked, remove from the oven and allow to cool for a few minutes before arranging on a platter.
7. Top with tahini sauce, pomegranate seeds, pistachios, and the remaining mint.
8. Sprinkle some flaked sea salt on top and serve warm or at room temperature
9. The squash and tahini sauce can be made up to 1 day in advance and assembled the next day.

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