Tarragon Roasted Delicata Squash & Onions
1 medium Delicata Squash
1 medium white onion
2 tablespoons Extra Virgin Olive Oil
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon finely chopped Tarragon
Handful of fresh Pomegranate seeds
Handful of Pepitas
Maple Tahini Sauce
1/4 cup Tahini
5 tablespoons Maple Syrup
Juice of one lemon
8 tablespoons cold water
Salt & pepper to taste
Pinch of cinnamon
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Servings: 4 servings
Preheat oven to 400 degrees [F].
Wipe down Delicata Squash with a wet napkin to remove any dirt on skin. Slice squash width-wise into discs, then slice discs in half.
Slice white onion into medium-width slivers.
Finely chop Tarragon.
In a bowl, coat squash & onions with Extra Virgin Olive Oil, salt, pepper & Tarragon. Evenly coat with seasoning then lay out vegetables on a parchment paper-lined baking tray.
Cook vegetables for about 25 or until squash is fork tender & onions have cooked down. To avoid burning, it’s suggested to mix vegetables up halfway through cooking & to remove the onions if they begin to brown before squash is fully cooked.
While vegetables cook, make the Maple Tahini sauce. In a food process, mix Tahini, Maple Syrup & lemon juice until combined. Slowly add cold water to the mixture, one tablespoon at a time until you’ve reached a smooth consistency. You may need more or less than the suggested 8 tablespoons. Season with salt, pepper, & a pinch of cinnamon.
Once vegetables are done cooking, use a spatula to line the bottom of a serving tray with the Maple Tahini sauce. Layer onions and squash on top of sauce. Garnish with some more roughly torn Tarragon leaves, Pomegranate seeds & Pepitas.