This dish has a not-too-sweet, lemony zing with deep warm flavors. The cumin and sesame help the sauce stick to every edge of the squash. The hint of spice serves up another complex layer in an oh-so-easy recipe.

Double Duty Recipe: Make an extra batch to use for soup a few days later. While the dish is still warm, and working in batches if necessary, add the sauce and squash mixture to a high-speed blender. Then add 2 cups or more of vegetable or chicken broth and blend on high until smooth. Chill or freeze until ready to use. When ready to serve garnish with a little chopped scallion and a small dollop of Greek or vegan yogurt.


  • 1 large cubed acorn squash
  • 6 tablespoons extra-virgin olive oil, divided
  • 1 1/2 teaspoons cumin seeds, divided
  • 4 scallions, cut into 2 inch pieces
  • Juice from one lemon, about 2 tablespoons
  • 1 tablespoon tahini (sesame seed paste)
  • 1/4-1/2 teaspoon crushed red pepper flakes
  • Kosher salt, freshly ground pepper


  1. Preheat oven to 425°F.
  2. Place squash on a rimmed baking sheet and drizzle with 2 tablespoons of olive oil.
  3. Sprinkle 1 teaspoon of the cumin seeds, a large pinch of salt, and a few cranks of fresh pepper and toss to coat. Roast for 15 minutes.
  4. Combine remaining 1/2 teaspoon cumin, 1 tablespoon oil, and scallions in a small bowl and mix. Scatter the scallion mixture over the squash and continue to roast until squash is tender but not mushy, about 15 minutes longer (time may vary depending on squash).
  5. Meanwhile, whisk lemon juice, tahini, and 1 tablespoon water in a small bowl to blend. Gradually whisk in remaining 3 tablespoons oil. Season to taste with salt and pepper.
  6. Transfer squash to a platter. Drizzle tahini sauce over and sprinkle with the red pepper flakes.


If you like a crispier exterior, broil the squash for a few minutes before serving but be careful not to scorch the scallions.