When it comes to big, multi-course holiday menus, oven management can be tricky. To maximize space, this squash, root-veg and kale side can be made on the stovetop. A smooth, tangy tahini sauce plus a flourish of rosemary and toasted sesame seeds give the dish extraordinary texture and flavour. Bonus: You can serve it lukewarm.
Featured in RICARDO Magazine HOLIDAY 2017 (p. 95)
Nut-free
Gluten-free
Categories
Ingredients
Vegetables
1 unpeeled acorn squash, seeded and cut into thin wedges