This recipe is printed with permission by Amber St. Peter and Page Street Publishing.
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside.
Slice both ends off of the squash and scoop out the seed goop.
Slice the squash into ½-inch (1.3-cm) slices and lay in a single layer on the lined baking sheet. (see notes)
Drizzle with the oil and sprinkle with the garam masala, salt and pepper. Toss it to coat. Roast for 20 to 25 minutes, until the squash is fork tender and browned.
While the squash roasts, combine your tahini, lemon juice and salt in a food processor. Add water a little at a time until you reach the desired consistency. Scoop it into a bowl.
When the squash is roasted, remove it from the oven and serve warm with the tahini sauce, pomegranate seeds, pepitas and fresh parsley.
Note: Leftovers can be saved in the fridge overnight, but it’s a dish best served warm!
Don’t have garam masala? Try curry! Don’t have acorn squash? Try delicata! This recipe is easily customizable.