Roasted Acorn Squash with Spicy Tahini Sauce

Serves 2

Roasted Acorn Squash:

Peel and slice 1 acorn squash

2-4 springs of Rosemary

2-4 springs fresh thyme

1 shallot thinly sliced

1/2 tsp chipotle chili powder

1/2 tsp coriander-cumin powder (dhana jeeru)

1/2 tsp salt

Olive oil

Pre heat oven to 425 F. Line a baking sheet with parchment paper. Assemble squash and shallots in a single layer. Drizzle with olive oil. Sprinkle the spices and herbs.

Roast for 25 minutes. Flip the squash half way to get a nice char on both sides. In a separate baking sheet prepare Chana as per the details belwo.

Crispy Chana:

1 cup cooked chickpeas

1 teaspoon red chili powder

1 teaspoon amchoor powder

1 teaspoon mint powder

1/2 teaspoon black salt

1/4 tsp salt

Olive oil

Rinse and drain chana on a kitchen towel. Make sure they are completely dry before baking.

Line a baking sheet with parchment paper. Assemble chickpeas in a single layer. Drizzle with olive oil, spices and salt. Mix well and roast chickpeas for 25-30 minutes. While the squash and chana are roasting, make the dressing per below:

Spicy Cilantro Tahini Dressing:

1/2 lemon or lime juice

1 tsp maple syrup

1-2 cloves garlic

1/2 inch jalapeño

1/2 cup cilantro with stems

1/4 cup tahini

1/4 cup water

1/4 cup EVOO

Salt and pepper to taste.

Add all the ingredients except EVOO into a food processor and pulse several times.

Scrape down the sides of the food processor with a rubber spatula.

While the food processor is running, slowly add the olive oil in a steady small stream. Adding the olive oil slowly, while the processor is running, will help it emulsify and help keep the olive oil from separating. Occasionally stop to scrape down the sides of the food processor.

Blend until smooth. Store in an airtight container.

Lemon Dressing:

1 tbsp lemon juice

1 tsp lemon zest

1 tbsp honey

1/2 tsp chopped thyme

1/4 cup olive oil

Salt and pepper to taste

In a small bowl, whisk the lemon juice with the lemon zest, honey and thyme. While whisking, slowly add olive oil in a steady stream.

Season with salt and pepper. Set aside for later.

Assembly:

In a mixing bowl add your favorite salad greens, 1/4 cup of grain of your choice (quinoa, barley, etc. I used right rice). Add lemon dressing and mix well.

Transfer the salad mix to a serving bowl. Top with roasted squash, chickpeas and feta or goat cheese. Drizzle with the spicy cilantro tahini dressing and try not to eat it all in one go!

Notes:

This is a great meal prep dish.

Store squash and dressings in separate airtight containers for 3-4 days in refrigerator.

Store crispy chana in an air tight container at room temperature for upto 3 days.