Roasted Acorn Squash with Avocado Sauce
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Side Dish; Dips, Sauces, & Spreads
Serves: 4
Ingredients
  • 1 acorn squash
  • 1 tbsp avocado or olive oil
  • ½ tsp kosher salt
  • ½ tsp garlic powder
  • ¼ tsp black pepper
  • 1 avocado
  • 1 garlic clove
  • 1 tsp lemon juice
  • ¼ tsp kosher salt
  • ⅛ tsp black pepper
  • OPTIONAL: tahini and pine nuts for topping
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Cut the acorn squash in half and scoop out the seeds. Then cut in slices about ½ an inch thick. Toss with oil, garlic, salt, and pepper.
  3. Lay out in one layer on a lined baking sheet. Bake for 30-35 minutes, flipping halfway through.
  4. In a food processor, combine the avocado, lemon juice, garlic, salt and pepper. Process until smooth, adding up to 1 tablespoon of water to thin out to desired consistency.
  5. Spread the avocado sauce over the acorn squash, then drizzle on tahini and sprinkle on pine nuts to serve.*
Notes
*You will have leftover sauce, which I recommend serving in a bowl on the side. Alternatively, you can serve all of the sauce for dipping the acorn squash slices into, instead of drizzling on the squash itself.
Recipe by Lenses and Lentils at https://lensesandlentils.com/roasted-acorn-squash-avocado-sauce/