SUMAC-ROASTED DELICATA SQUASH W/ ZIPPY GREEN TAHINI | dolly and oatmeal

the holidays are upon us, and i’m still kind of gobsmacked that it’s december and that our little joey is almost 4 months old already! it was around this time last year we found i was pregnant and that we would be giving amesy a sibling. there something so magical about that brief period of time, about what life would be like in a year with another little being to love on and care for. fast forward a year, and by no means has it been easy (how could it ever be?), but the intense love i have for my boys is beyond measure - something i knew existed been could never imagine how it may feel. while we’re trying to live in the moment of baby bliss, frank and i often find ourselves having a conversation about who joey will be, if he’ll have a similar disposition to amesy, or be completely different. for the time being joey is the most happy little babe, always smiling (unless he’s hungry or sleepy), and always wanting to stand and sit up like a big kid. we think he’s trying to catch up to ames.

in any event, i wanted to come here and share this recipe. it’s equal parts warm and grounding, and zippy and bright. to be honest, i really don’t love roasted squash unless it’s drowning in a peppy sauce. and this side checks all the boxes - it could function as a leaf-less salad (i love those!), a side dish, or round it out into a main dish with your choice of protein. it also couldn’t be easier to prepare. we roast the squash, and while that happens everything else gets made: the sauce ingredients get thrown in a food processor (or blender) and whizzed up, and then there’s a quick (optional) chop of red onion, and parsley. toast up some sesame seeds, and toss in some pomegranate seeds and you’re ready to party. this may sound like a mashup of flavors, but somehow they all work together and compliment each other perfectly. and don’t skip the green tahini - this is the linchpin, really. we’re calling it zippy because indeed it it! with a good amount of lemon juice, lemon zest, and ground sumac it brightens everything it touches.

i hope you love this one ❤️

sumac-roasted delicata squash w/ zippy green tahini sauce | v & gf

you can use any squash variety here, or even sweet potato wedges (changing the cook time accordingly). the green tahini sauce makes extra which you’ll thank me for later. i like to pour it over anything and everything - even drizzle over hard boiled eggs for a quick snack/lunch. you may even want to double the recipe, it’s that good.

| serves 4-6 |

zippy green tahini (makes extra)

1/2 cup tahini
1/2 cup lightly packed cilantro
1/2 cup lightly packed parsely
2 tablespoons lemon juice
1 teaspoon ground sumac
2 cloves garlic
zest from 1 lemon
1/4 cup extra virgin olive oil
2-4 tablespoons cold water
salt & fresh ground pepper

sumac-roasted delicata squash

2 delicata squash, sliced into 1/2-inch thick rounds and seeds removed
1 tablespoon avocado oil
1 tablespoon ground sumac
1/2 teaspoon salt
fresh ground pepper, to taste

to garnish

1/4 small red onion, sliced thin
handful pomegranate seeds
chopped parsley
toasted black sesame seeds

method

make the green tahini. in a food processor fitted with a metal ‘s’ blade, combine the tahini, herbs, lemon juice, sumac, garlic, and lemon zest. with the motor running, drizzle in the olive oil, followed by 2 tablespoons of water. season with a few big pinches of salt, and some pepper. continue to pulse, adding more water as needed, until creamy. pour the sauce into a lidded jar. sauce can be made ahead and stored in the fridge for up to 2 weeks.
make the squash. preheat oven to 425°F and line a baking sheet with parchment paper.
in a large bowl, use your hands to combine the squash with the oil, sumac, salt, and pepper until the squash is coated. place them evenly on the baking sheet, making sure to not let them overlap. bake for 20-25 minutes, until tender and slightly caramelized on the edges. remove from oven and let cool slightly.
arrange squash rings on a platter or large plate. drizzle over a few spoonfuls of green tahini; top with sliced red onion, pomegranate seeds, chopped parsley, and sesame seeds. serve warm.