Simply Lebanese

Sumac Roasted Acorn Squash with Tahini Dressing

Sumac Roasted Acorn Squash
  • Prep Time
    15 mins.
  • Cook Time
    40 mins.
  • Serving
    4
A Middle-eastern twist to a fall recipe, this sumac roasted acorn squash is drizzled with tarator, a tahini dressing.
Sumac Roasted Acorn Squash

This recipe post is sponsored by Al Wadi Al Akhdar although the content represents my own personal opinion and experience using the product.

I honestly love all types of winter squash. Every year, I look forward to fall for some autumn squash soup, pumpkin desserts, spaghetti squash and my newest favorite acorn squash. This sumac roasted acorn squash with tahini dressing is the perfect side dish for any chicken, meat or seafood dish.

The acorn squash is sweet, savory, and loaded with spices like sumac and Aleppo pepper. Once roasted, the squash is drizzled with a gluten and dairy free tahini sauce known as “tarator.” I am giving the tarator incredible sesame flavor by using Al Wadi Tahini. Al Wadi Al Akhdar is one of my favorite Lebanese brands. Throughout the years, it became a leading Lebanese food brand worldwide with a strong presence in 20 countries.

Sumac Roasted Acorn Squash

How to Make Sumac Roasted Acorn Squash

All the types of winter squash tend to have a tough exterior. It takes a little bit of effort to cut through, so be careful. What is great about the acorn squash in this dish, is that you do not need to peel it before roasting it. I slice the acorn squash into slices and lay them on a parchment-paper lined baking sheet.

Sumac Roasted Acorn Squash

To season the squash, I combine olive oil, honey, sumac, Aleppo pepper, sesame seeds, salt and black pepper. I used a brush to individually brush each slice. However, you could toss the squash slices along with the seasoning mix in a large bowl together. I then roasted the seasoned squash for about 40 minutes.

In the meantime, I prepared the tarator. I mixed the Al Wadi Tahini with some crushed garlic, lemon juice, salt and water to thin in out. Check your local Middle-eastern grocer for Al Wadi products. Al Wadi Al Akhdar’s portfolio ranges from 150 products belonging to more than 15 different food categories. The combined focus on Lebanon and quality, has allowed the company to continuously develop authentic, delicious, and healthy products.

Sumac Roasted Acorn Squash

Once the squash is soft and fully roasted, I drizzled the tarator all over. The tahini dressing brings out all the delicious flavors in the squash. Make this delicious acorn squash side dish, especially in the fall, when it is in season.

STEP 1

Preheat oven to 400℉. Line a baking sheet with parchment paper.

STEP 2

Cut acorn squash in half and scoop out the seeds.

Sumac Roasted Acorn Squash

Then slice into 1-inch thick slices.

Sumac Roasted Acorn Squash

STEP 3

In a small bowl, combine the olive oil, honey, spices and sesame seeds.

Mix thoroughly and using a brush, brush each slice or toss the squash slices and seasoning mix in a large bowl.

Sumac Roasted Acorn Squash

STEP 4

Transfer the seasoned acorn squash to prepared baking sheet. Roast the squash for 35-40 minutes until soft and cooked through. Flip the squash halfway through.

Sumac Roasted Acorn Squash

STEP 5

In a medium sized bowl, crush the garlic with ½ teaspoon of salt.

Tarator

Add the Al Wadi Tahini, lemon juice, and water.

Whisk until fully combined.
Sumac Roasted Acorn Squash

STEP 6

Drizzle the sumac roasted squash with the tarator and serve.

Sumac Roasted Acorn Squash
Sumac Roasted Acorn Squash

Sumac Roasted Acorn Squash with Tahini Dressing

A Middle-eastern twist to a fall recipe, this sumac roasted acorn squash is drizzled with tarator, a tahini dressing.
5 from 1 vote
Print Pin Rate
Course: Appetizer
Cuisine: Lebanese
Keyword: Acorn Squash, Sumac, Tahini Sauce, Tarator
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4
Calories: 314kcal
Author: Iman

Ingredients

  • 1 Acorn Squash
  • 1 tsp. Sumac
  • 1 tsp. Aleppo Pepper
  • 2 tsp. Sesame Seeds
  • 1 tsp. Salt
  • ½ cup Olive Oil
  • 1 tbsp. Honey

Tarator

  • 2 Garlic Cloves
  • ½ tsp. Salt
  • ¼ cup Al Wadi Tahini
  • 2 tbsp. Lemon Juice
  • ¼ cup Water

Instructions

  • Preheat oven to 400℉. Line a baking sheet with parchment paper.
  • Cut acorn squash in half and scoop out the seeds. Then slice into 1-inch thick slices.
  • In a small bowl, combine the olive oil, honey, spices and sesame seeds.
    Mix thoroughly and using a brush, brush each slice or toss the squash slices and seasoning mix in a large bowl.
  • Transfer the seasoned acorn squash to prepared baking sheet. Roast the squash for 35-40 minutes until soft and cooked through. Flip the squash halfway through.
  • In a medium sized bowl, crush the garlic with ½ teaspoon of salt. Add the Al Wadi Tahini, lemon juice, and water. Whisk until fully combined.
  • Drizzle the sumac roasted squash with the tarator and serve.

Nutrition

Calories: 314kcal | Carbohydrates: 16g | Protein: 2g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Sodium: 742mg | Potassium: 425mg | Fiber: 2g | Sugar: 3g | Vitamin A: 762IU | Vitamin C: 15mg | Calcium: 68mg | Iron: 2mg

    Owner

    Additional Recipes!

    Leave a Review

    Your email address will not be published.

    Recipe Rating