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.
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.
Recipe: Roast SquashWedges with almonds, goat’s cheese and tahini dressing
*adapted from Australian Gourmet
- 3 lb kabocha pumpkin or sugar pie pumpkin * we used acorn squash as we could not find pumpkin
- 1/4 cup olive oil
- 85 grams natural almonds – we did not add the almonds, we were going to use pumpkin seeds but ran out of time
- 80 grams soft goat’s cheese
- 1 cup loosely packed cilantro leaves
- 2 garlic cloves
- 2 tablespoons extra virgin olive oil
- 1 tablespoon tahin
- 1 tablespoon fresh lemon juice
- Preheat oven to 350.
- Place pumpkin wedges, skin side down, in a roasting pan, drizzle with olive oil, season to taste and roast until tender 45 – 50 minutes.
- Meanwhile, roast almonds on an oven tray until golden, 6 – 7 minutes, cool, then coarsely chop.
- For the tahini dressing, crush garlic cloves to a smooth paste in a mortar and pestle, whisk in the remaining ingredients and season to taste.
- Divide pumpkin wedges among plates, crumble over the cheese, scatter with the almonds and cilantro leaves, and drizzle with the tahini dressing.