Fall is my favorite season. I love the cooler weather, the trees popping with reds, oranges and yellows, and most of all, the fall foods. Grocery stores are practically bursting with squashes of all shapes, sizes, colors and textures. Trust me, there are some really funky ones out there, but one of my favorites is the acorn squash. It’s pretty easy to see where this little guy gets its name from. Looks like an acorn, right?
When roasted, the natural sugars in the squash caramelize, lending this dish a sweet and nutty flavor that pairs perfectly with crunchy red pears, and a creamy maple tahini sauce.
I start by scooping out the seeds, and slicing the squash into half moons. Then I roast it at 425° F for 30 minutes, flipping halfway through.
I found red pears at my local farm stand. They’re sweet, juicy, crunchy and refreshing. If you can’t find red pears, green pears or apples will do the trick.
I love this dish because it looks really festive and kind of fancy, but it was super easy to make. I already had some cooked quinoa in the fridge, but you could use brown rice or really any other grain to give the dish some texture.
I garnished with fresh sage which adds an earthy pop of green. Then I drizzled the sauce over the top with some black pepper and sea salt.
The tahini in the sauce makes the perfect creamy, nutty base that’s sweetened with maple syrup, and evened out with a touch of apple cider vinegar. Overall, this is the perfect fall/holiday crowd pleaser!
Acorn Squash with Pears, Sage, and Maple Tahini Dressing
Ingredients
- 1 acorn squash, halved, seeded, and sliced into half moons
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 red pear, diced
- Juice of 1 lemon
- 1 handful fresh sage, thinly sliced
- 2 cups cooked quinoa
Maple Tahini Dressing
- 1/2 cup tahini
- 2 tablespoons maple syrup
- 2 teaspoons apple cider vinegar
Instructions
- Preheat oven to 425° F. Toss squash half moons in oil, and lay on a baking sheet. Roast for 30 minutes until soft, flipping halfway through. Set aside to cool.
- Toss diced red pear in lemon juice and set aside.
- Whisk together tahini, maple syrup and apple cider vinegar. Add water to thin out if necessary.
- To assemble, spread cooked quinoa on a platter. Layer the squash pieces over the quinoa, then follow with the red pears. Sprinkle the fresh sage over the top, then drizzle with dressing. Season with salt and pepper to taste.
