The creaminess along with the tartness of goat cheese rounds out the sweetness that roasting brings to fresh squash, the garlicky tahini dressing is the added bonus to this easy and delicious Roast Acorn Squash with Goat Cheese and Tahini Dressing recipe.
We made this dish a couple weeks ago to serve alongside a 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 recipe 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 seem to find their way onto a Thanksgiving table. I also would make a great vegetarian entree when served with a green salad.
Roast Acorn Squash with Goat Cheese and Tahini Dressing
*adapted from Australian Gourmet
3 lb acorn squash cut into wedges
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 tahini
1 tablespoon fresh lemon juice
Preheat oven to 350.
Place acorn squash 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.