When there’s a dish that incorporates all of our favourite things — squash, tahini and sumac — we know it’s a good one. Delicata squash is a fall delicacy — it’s only available in the autumn months, so take advantage now! You don’t have to peel it (woohoo!), and since it’s on the smaller side, it cooks fairly quickly, unlike other heartier squashes. It’s sweet and earthy and so perfectly takes on the natural lemony flavour of sumac. Once roasted, grab some kale and tahini drizzle — and for pops of juicy, fruity flavour, some craisins or pomegranate seeds. This dish is the epitome of fall flavours we love.
Preheat the oven to 375°F. Prep the squash and onion, place them on a baking sheet lined with parchment paper.
Drizzle olive oil on top and season with sumac, ¼ tsp salt and pepper. Toss around. Then roast in the oven for 20 minutes.
Meanwhile, prep the tahini sauce in a bowl. Mix together tahini, cold water, lemon juice, garlic and ¼ tsp salt.
On a long platter or in a big bowl, place the chopped kale. Add a pinch of salt and a small drizzle of extra virgin olive oil. Begin massaging the kale (basically, just squeezing the kale in your hands) to help make it more digestible and easier to eat.
Layer the roasted squash and onion on top. Scatter the toasted walnuts, craisins and parsley on top, then drizzle the tahini sauce.