Delicata Squash Bake with Hazelnuts, Pomegranates, and Tahini Sauce

A scrumptious vegan dish featuring roasted delicata squash topped with a flavorful combination of crunchy hazelnuts, juicy pomegranate arils, and creamy tahini sauce.

Ingredients:

• 2 medium delicata squash, halved and seeded
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/3 cup hazelnuts, chopped
• 1/3 cup pomegranate arils
• 2 tablespoons tahini
• 2 tablespoons water
• 1 tablespoon maple syrup
• 1 tablespoon lemon juice
• 1 clove garlic, minced

Instructions:

Turn on the oven and heat it up to 400F 200C

Sprinkle salt and pepper on the inside of each delicata squash half and brush it with olive oil

Put the squash halves on a baking sheet with the cut side down

Roast for 25 to 30 minutes, or until they are soft

Toast the chopped hazelnuts in a dry skillet over medium heat for about 5 minutes, or until they smell good and are lightly browned

Do this while the squash is roasting

Put away

Use a whisk to mix the tahini, water, maple syrup, lemon juice, and garlic powder in a small bowl

This will make the tahini sauce

Take the squash out of the oven when it's done and let it cool down a bit

Mix the tahini sauce with the roasted squash halves, and then add the toasted hazelnuts and pomegranate arils on top

Have fun with your tasty Delicata Squash Bake with Pomegranates, Hazelnuts, and Tahini Sauce!