Roasted acorn squash with maple tahini drizzle - perfect for that simple healthy side dish for Thanksgiving!
Who else is excited for Thanksgiving like me? The food, Macy’s Thanksgiving Day parade, napping after being full!? Thanksgiving will be here before you know it so if you are hosting Thanksgiving at your house or wondering what you can bring as a side dish, you are probably planning everything now!
As a side dish, this acorn squash with maple tahini drizzle will soon become a yearly Thanksgiving staple. The squash is cooked in one pan while the drizzle is made in a small jar, making clean up quick and painless. The recipe will not take up much space or equipment so you can continue spending more time on the turkey and other fixings. Not only is it quick to make, but the ingredients are also very simple!
Bonus! I have teamed up with Wayfair on how to make your Thanksgiving table setting simple yet beautiful! The pieces I have chosen were inspired by my home roots. Thanksgiving is all about family so the colors were inspired by my mother’s favorite color, purple, speckled in the centerpiece with gold furnishings all centered around a rustic/country theme. You may think the rustic theme has been overdone, but personally, I love it! I grew up in Georgia so I was often surrounded by country beauty.
To make your table setting really pop, add fresh flowers like mums, black-eyed susans, and magnolias. Adding foods like pumpkins, persimmons, pomegranates, and pears will tie the theme together.
Get creative and have fun!
Wayfair Thanksgiving Table Ideas:
I was not financially compensated for this post.
2 acorn squash
2 Tbsp EVOO
1 tsp ground cinnamon
2 tsp raw cane sugar
1/2 tsp salt
1/4 tsp pepper
MAPLE TAHINI DRIZZLE
1/4 cup tahini
3 Tbsp water
1 Tbsp pure maple syrup
2 tsp apple cider vinegar
S+P season to taste
Preheat oven to 400 degrees.
Cut acorn squash in half and take out the seeds. Then slice each half into 1/2 inch slices.
In a large bowl, toss acorn squash, oil and seasonings to combine.
Transfer to two sheet pans lined with parchment paper.
Bake in the oven for 30 minutes or until squash is cooked through and edges are crispy. Will need to flip for the first 15 minutes.
While the acorn squash is cooking, add all ingredients for the maple tahini drizzle in a small mason jar and whisk until combined.
When the acorn squash is cooled, pour the maple tahini drizzle over the acorn squash and top with pomegranate arils and peptitas.