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Roasted Brussels Sprouts with Lemon Tahini Squash

September 27, 2016

Fall is the perfect time to experiment with all the different varieties of squash.  From kabocha, to butternut, from buttercup to acorn, there are so many!  And make sure to try my easy version of preparing the squash!  Your slower cooker does all the work, and you get all the benefits!  Here’s a link to a short video to show you how!  

Print Recipe
Lemon Tahini Squash with Roasted Brussels Sprouts
Using different types of squash give this recipe endless possibilities. Feel free to use roasted, baked or canned squash, whatever you have on hand!
Keyword lemon, meal, recipe, squash, tahini
Prep Time 1 hour
Cook Time 45 minutes
Passive Time 30 minutes
Servings
cups
Ingredients
Keyword lemon, meal, recipe, squash, tahini
Prep Time 1 hour
Cook Time 45 minutes
Passive Time 30 minutes
Servings
cups
Ingredients
Instructions
  1. Preheat oven to 400 degrees. Cover a cookie sheet with tin foil and set aside.
  2. In a large mixing bowl, toss the oil with quartered Brussel sprouts, raisins and salt and pepper. Spread mixture on a cookie sheet in single layer. The separate leaves and raisins will burn quickly so be prepared to check them often, and remove the ones that are finished roasting. I check these every 10-15 minutes. They will roast for 30-45 minutes.
  3. While the Brussels are roasting, prepare the tahini sauce. Combine the tahini, fresh lemon juice, and olive oil. Salt and pepper to taste. You can add a tablespoon of water if you want a thinner consistency.
  4. Warm chickpeas and squash and add allspice, cinnamon, and pumpkin pie spices. Combine them with roasted brussels sprouts, lemon tahini sauce, and chopped cilantro. Make sure to sample and correct the seasonings to your taste. I often add more cinnamon and salt.
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