The creaminess as well as the tartness of goat cheese rounds out the sweetness that roasting brings to fresh squash, the garlicky tahini dressing is the added bonus.

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We made this dish a couple weeks ago to serve with our lemon rosemary roasted chicken.  When we were planning this menu we had no idea that the finished meal would be a “mini” pre-Thanksgiving.  This acorn squash dish was inspired by a roasted pumpkin dish I found in Australian Gourmet.  This dish is middle eastern inspired by using a garlicky tahini dressing, cilantro and goat cheese, which went very well with the roasted acorn squash.  In fact, this would be a great substitution for those “yams” that always find their way onto a Thanksgiving table.  As well it makes a great vegetarian meal.



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