Fresh from the farm acorn squash roasted to perfection with maple, garlic, sage and a little heat. Excellent on its own or bring it to the next level with this garlicky tahini drizzle. Something about that sweet and spicy with a little touch of bitterness to balance it out. Ooo we could not get enough of that drizzle! SO GOOD!
1 acorn squash, seeds removed and cut into wedges using the creases as a guide
1T maple syrup
2T olive oil
1/4t crushed red pepper flakes
1/2t sage, ground
1/2t garlic powder
TAHINI DRIZZLE (optional but so so so good!)
1 lemon, juiced
1 garlic clove, grated
Preheat oven to 375°F, throw the baking sheet you’re going to use in there too. Toss squash in maple, olive oil, salt, pepper, pepper flakes, sage and garlic powder. Line baking sheet with parchment and arrange squash so the pieces don’t touch. Roast for 10 minutes, flip then roast for another 15 minutes.
Meanwhile, whisk together tahini, lemon juice, garlic, water and salt. Set aside.
Plate the squash on top of a bed of arugula then drizzle tahini sauce.