Prepare to embark on a culinary journey that will revolutionize your vegetable game with this mind-blowing Paprika Roasted Acorn Squash! Imagine golden, caramelized squash wedges kissed with smoky paprika, then lavishly drizzled with a creamy, garlicky tahini sauce that will make your taste buds dance with joy. This isn't just a side dish - it's a flavor explosion that will have your family and friends begging for seconds, and wondering how you became such a kitchen wizard.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 acorn squash, halved and seeded
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1/4 cup tahini
- 2 cloves garlic, minced
- 2 tablespoons lemon juice
- Water as needed for consistency
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Carefully cut the acorn squash in half lengthwise using a sharp knife. Use a spoon to scoop out and discard the seeds and stringy pulp from the center of each squash half.
- Slice the squash halves into 1/2-inch thick half-moon shaped wedges, ensuring they are relatively uniform in size for even cooking.
- In a large mixing bowl, toss the squash wedges with olive oil, smoked paprika, salt, and black pepper. Make sure each piece is evenly coated with the seasoning.
- Arrange the seasoned squash wedges in a single layer on the prepared baking sheet, ensuring they are not overcrowded to allow proper roasting.
- Roast in the preheated oven for 25-30 minutes, turning the wedges halfway through cooking, until they are golden brown and tender when pierced with a fork.
- While the squash is roasting, prepare the garlic tahini drizzle. In a small bowl, whisk together tahini, minced garlic, and lemon juice.
- Gradually add water, one tablespoon at a time, to thin the tahini sauce to a drizzling consistency. Season with salt and pepper to taste.
- Once the squash is done, remove from the oven and transfer to a serving platter.
- Drizzle the garlic tahini sauce generously over the roasted squash wedges just before serving.
- Optionally, garnish with fresh chopped herbs like parsley or chives for added color and flavor.
Tips
- Choose a firm, heavy acorn squash with a deep green color for the best flavor and texture.
- Use a sharp chef's knife and steady cutting board when slicing the squash to ensure uniform wedges.
- Don't overcrowd the baking sheet - give each squash piece breathing room to achieve that perfect golden-brown caramelization.
- For extra flavor, try using hot smoked paprika if you enjoy a bit of heat.
- The tahini sauce's consistency is key - add water slowly and taste as you go to achieve the perfect drizzling texture.
- Let the squash rest for a few minutes after roasting to allow the edges to crisp up slightly.
- Fresh herbs are not just a garnish - they add a bright, fresh contrast to the rich, roasted squash.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 15g
Protein: 5g
Fat: 13g
Saturated Fat: 2g
Cholesterol: 0mg
