Thanksgiving is really all about the sides for vegans. I feel like a nut loaf is okay and Tofurkey is fun, but I would be really happy with cranberry sauce, ‘taters, some delicious veggies and a big ol’ slice of pie instead. In an attempt to come up with creative and delicious ways to squeeze more veggies onto the table, we came up with this impressive dish. It packs so much flavor, your friends and fam won’t believe you whipped it up yourself, and it looks so good you might not be able to believe it either! We love squash, but roasting it in garam masala and pairing it with tangy lemon tahini sauce, sweet pomegranate arils, crunchy pepitas and a sprinkle of fresh parsley takes it to a whole new level. Plus ,it really couldn’t be easier—and who really wants to spend extra time in the kitchen while everyone’s catching up around the dining room table? —AS
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside.
FOR THE SQUASH:
Slice both ends off of the squash and scoop out the seed goop. Slice the squash into ½-inch (1.3-cm) slices and lay in a single layer on the lined baking sheet. Drizzle with the oil and sprinkle with the garam masala, salt and pepper. Toss it to coat. Roast for 20 to 25 minutes, until the squash is fork tender and browned.
FOR THE TAHINI SAUCE:
While the squash roasts, combine your tahini, lemon juice and salt in a food processor. Add water a little at a time until you reach the desired consistency. Scoop it into a bowl.
When the squash is roasted, remove it from the oven and serve warm with the tahini sauce, pomegranate seeds, pepitas and fresh parsley.
Leftovers can be saved in the fridge overnight, but it’s a dish best served warm!Don’t have garam masala? Try curry! Don’t have acorn squash? Try delicata! This recipe is easily customizable.