On a Similar Note

I have been on a bit of a squash kick for the past few weeks. Here is a recipe I tried out last night - I only made one 1-pound squash, whereas the recipe calls for 3 pounds, so if you want to go with the original proportions then just double all the other ingredients.

Roast acorn squash with goat cheese and tahini dressing
1 lb acorn squash, cut into quarters
1/2 tablespoon olive oil
40 grams (approx) soft goat cheese
1/4 cup loosely packed cilantro leaves, chopped
1 small garlic clove
1 tablespoon extra virgin olive oil
1/2 tablespoon tahini
1/2 tablespoon fresh lemon juice

Preheat oven to 350. Place squash wedges, skin side down, in a roasting pan, drizzle with 1/2 tbsp olive oil, season to taste and roast until tender 45 – 50 minutes.

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 (I just minced mine).

Divide wedges among plates, crumble over with cheese, scatter with cilantro leaves, and drizzle the tahini dressing.