Not the first ever Thanksgiving recipe, mind you, but our first ever Thanksgiving recipe. We're a little late in the game for the former.
We're also keeping it short and simple today because we know you have potatoes to mash and in-laws to see. You're welcome, we think.
This side is super easy to prepare - just roast a squash and blend a sauce - and even though we call it a side, we've eaten just this for lunch in the past.
It's nice because it not only makes a wonderful, fancy lookin' hot dish, but also can be eaten cold. Think late night leftovers - using your hands to dip cold squash in leftover sauce in front of the open fridge (you do that too, right?). Though you can eat just the squash with the sauce, we do highly recommend the walnuts and pomegranate seeds for a touch of extra texture and flavor.
Happy Thanksgiving, everyone!
KABOCHA SQUASH WITH MISO TAHINI DILL SAUCE, POMEGRANATE, and Walnuts
1 small kabocha squash
1 tbsp coconut oil
Sea salt and ground pepper
Miso tahini dill sauce
adapted from Minimalist Baker
1/8 cup tahini
1/8 cup mild white miso
Juice of half a lemon
1-2 cloves garlic
2 tsp fresh dill
3-4 tbsp unsweetened almond milk, or water
Walnuts or pecans, chopped
Preheat oven to 425 degrees Fahrenheit. Line or oil a baking sheet and set aside.
Cut squash in half and scoop out seeds; discard. Cut each half into horseshoes, or other desired shape. Coat evenly with coconut oil and a generous amount of salt and pepper. Arrange on prepared baking sheet so that the squash does not touch itself. Roast in oven for 25-35 minutes or until easily pierced with a fork, flipping halfway through.
While the squash is roasting, make the sauce by blending all sauce ingredients in a food processor or blender, adding more milk or water until the sauce reaches desired consistency.
When the squash is done, drizzle with sauce and top with pomegranate seeds, chopped walnuts or pecans, and extra dill.