Roast Acorn Squash with Goat Cheese and Tahini Dressing
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 Pumpkin Wedges 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. Serve. Eat.
So pretty, and definitely an easy dish to prepare! Will keep in mind for the holidays.
I love the use of a tahini dressing here, tahini is a favorite of mine, but I would never have thought to mix it with squash. Seeing it here just makes perfect sense. Thanks for a great idea.
I have found recipes for Goat’s Milk Cottage Cheese online, but I was wondering if anyone knows of a health food store that actually sells Goat’s Milk Cottage Cheese as I don’t want to make it myself.
Melt a little butter in frying pan with half a teaspoon of costar sugar. Slice Fresh Goats cheese thickly and add to pan when hot. Turn just once and brown the other side. Don’t leave in pan too long!
This looks so good. I was looking for a new squash recipe. Tahini is a fab idea!!
When I was a kid, my mom always used to roast acorn squash for her and my dad (my brothers and I wouldn’t go near it). She just did it with butter and a bit of maple syrup. I love the idea of this, a bit more savory. And so pretty!
Love love LOVE all these flavours! What a nice twist on a baked squash!
I like the flavors in this dish. The way the sweetness of the acorn squash mingle with the tartness of the goat cheese, and the sour notes of the tahini and lemon juice.
This dish is money!
Beautiful photo! Alejandro doesn’t really eat squash, but he would LOVE this. I should have picked some up at the market today.
Original and delicious way to enjoy roast acorn squash! Thanks for sharing
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