Tarragon Roasted Delicata Squash and Onions with Maple Tahini Sauce

Ingredients

Tarragon Roasted Delicata Squash & Onions

1. 1 medium delicata squash

2. 1 medium white onion

3. 1 tablespoon tarragon, finely chopped

4. 2 tablespoons extra Vvrgin olive oil

5. 1 teaspoon salt

6. 1 teaspoon black pepper

7. Handful of fresh pomegranate seeds

8. Handful of pepitas

Maple Tahini Sauce

1. 1/4 cup tahini

2. 5 tablespoons maple syrup

3. Juice of one lemon

4. 8 tablespoons cold water

5. Salt & pepper to taste

6. Pinch of cinnamon

Prep time: 10 minutes

Cook time: 25 minutes

Total time: 35 minutes

Servings: 4 servings

Steps

1. Preheat oven to 400 degrees [F].

2. 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.

3. Slice white onion into medium-width slivers.

4. Finely chop tarragon.

5. 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.

6. 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.

7. 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.

8. 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.