Roasted Squash with Maple Tahini and Autumn Chili Crunch
This is such a beautiful fall side dish and one of those recipes where every little layer brings something different. The squash gets deeply caramelized and sweet in the oven, the maple tahini is creamy, tangy and just sweet enough, and then the whole thing is finished with an autumn chili crunch: toasted pecans, pumpkin seeds, sesame, crispy garlic, sage and rosemary sizzling away in warm oil with chili and paprika.
It feels a little special without being fussy, and it would be just as lovely on a Thanksgiving table as it would alongside a simple roast chicken on a Sunday night.
Serves 4 (as a side) Prep: 15 Minutes Cook Time: 35-40 Minutes Total Time: 50 Minutes +
Recipe created by Erin Creed
2 Squash (butternut, acorn and delicata work great)
1 to 2 tablespoons olive oil
Kosher salt, to taste
Freshly cracked black pepper, to taste
Maple Tahini Drizzle
1/4 cup tahini
1 tablespoon Dijon mustard
2 tablespoons pure maple syrup
1 1/2 tablespoons apple cider vinegar
1 garlic clove, very finely grated
1 to 2 tablespoons water, as needed
Pinch of kosher salt
Autumn Chili Crunch
This lands somewhere between a chili crisp and a really good savoury fall topping. The goal here is crunch: crispy herbs, toasted nuts and seeds, and little shards of fried garlic, all sitting in a smoky, spicy oil.
1/3 cup avocado oil or another neutral oil
1/3 cup pecans, roughly chopped
3 tablespoons pumpkin seeds
1 tablespoon sesame seeds
6 to 8 fresh sage leaves, roughly torn
1 small sprig fresh rosemary, leaves removed
2 to 3 tablespoons store-bought crispy fried garlic, lightly crushed
1 teaspoon paprika
1 teaspoon chili flakes, depending on how spicy you like it
Good pinch of kosher salt
Roast the Winter squash
Preheat the oven to 425°F. Slice the squash in half lengthwise and scoop out the seeds. Cut each half into thick wedges, or leave them halved if you prefer a more dramatic presentation.
Arrange on a parchment-lined baking sheet and drizzle with olive oil. Season generously with salt and freshly cracked black pepper.
Roast for 30 to 35 minutes, flipping once if using wedges, until deeply golden around the edges and completely tender through the centre. You want a little caramelization here; that sweetness is so good against the tangy tahini and spicy crunch.
Make the maple tahini
While the squash roasts, add the tahini, Dijon, maple syrup, apple cider vinegar, grated garlic and a pinch of salt to a small bowl. Whisk everything together. The tahini may tighten up at first, which is completely normal.
Add the water 1 tablespoon at a time, whisking until you have a smooth, creamy drizzle that is loose enough to spoon over the squash. Taste and adjust; if you want it a little brighter, add another tiny splash of cider vinegar.
Make the autumn chili crunch
1.Heat the avocado oil in a small skillet over medium to medium-low heat. The oil should shimmer gently, but it should not smoke.
2.Add the sage and rosemary and let them fry until fragrant and crisp, about 30 to 60 seconds. Lift the herbs out with a slotted spoon and set them on a paper towel. Removing them now keeps them crunchy while the nuts and seeds finish cooking.
3.Add the pecans and pumpkin seeds to the oil and cook for 2 to 3 minutes, stirring frequently, until they are sizzling and beautifully toasted. Add the sesame seeds for the final 30 seconds.
4.Remove the skillet from the heat and immediately stir in the paprika, chili flakes and salt. Let the mixture cool for a minute or two, then fold the fried herbs back in along with the crispy fried garlic. Lightly crush some of the garlic and leave some pieces larger so you get different little bits of crunch throughout.
5.As the mixture cools, everything will continue to crisp and the oil will take on all those sage, rosemary and chili flavours.
If you cannot find store-bought crispy garlic, use 2–3 fresh garlic cloves, very thinly sliced.
Add the garlic to the warm oil before the herbs, nuts and seeds. Fry gently over medium-low heat for about 1–2 minutes, stirring often, until it is pale golden and crisp. Remove it immediately with a slotted spoon and place it on a paper towel—the garlic will continue darkening as it cools.
Then continue with the herbs, pecans, pumpkin seeds and sesame seeds. Fold the crispy garlic back into the finished crunch once everything has cooled slightly. This keeps it crunchy and prevents it from burning.
Bring it all together
Arrange the warm roasted squash on a serving platter. Drizzle generously with the maple tahini, letting some fall into all those caramelized edges.
Spoon the autumn chili crunch over top, making sure every serving gets plenty of the crunchy bits and that beautifully flavoured oil. Finish with a tiny pinch of flaky salt, if you like, and serve warm.
A Little Extra
The autumn chili crunch is also wonderful spooned over roasted carrots, sweet potatoes or Brussels sprouts - or honestly, just about anything that needs a little fall magic.
Make ahead The maple tahini can be made a few days ahead and kept covered in the fridge. It will thicken as it chills, so whisk in a splash of water before serving. Refrigerate any leftover autumn chili crunch in an airtight container and bring it back toward room temperature before spooning.
A little mix and match:
The fig cider vinaigrette is just as lovely spooned over warm roasted squash, especially with that salty, spicy autumn crunch scattered over top. And if you want your kale a little richer and creamier, swap in the maple tahini, massage it right into the leaves and pile on the Parmesan. And then there is the autumn crunch, which I would happily put on absolutely everything: kale, roasted beets, squash, carrots or sweet potatoes. They all have those same fall notes happening - sweet maple and apple, a little acidity, toasted nuts, herbs and just enough heat - so use the recipes as a starting point and move everything around as you please. That is half the fun.
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