Delicata Squash with Maple Tahini [NYC Dig Inn Copycat Recipe]
This Delicata Squash is prepared ever so delicately, sweetened with maple Syrup, flavored with Tahini and it will make you think you are at Dig Inn in New York City every time you partake.
- Prep Time: 10 min
- Cook Time: 15 min
- Total Time: 25[ish] min
- Yield: 3 cups? 1x
- Category: Vegetable
- Method: Stove-top
- Cuisine: Side
- Diet: Vegetarian
Ingredients
- 1 medium delicata squash, [cut in half, deseeded and sliced]
- 2 Tablespoons tahini
- 1 Tablespoon maple syrup
- 1 clove garlic
- 1 Tbsp olive oil
- Salt and Pepper to taste
Instructions
1. Cut Delicata Squash in half LONG WAY. Slice 1 in wedges, then slice those in half, making half moons. [Leaving the skin on.]
2. Deseed each half moon with a knife
3. Mix tahini, maple syrup and garlic in small dish.
4. Place squash in saute pan with olive oil. Toss with tahini mixture. Cover with lid.
5. Saute until soft and can poke with a fork. The sauce should be caramelize-y.
6. Top cooked squash with the remaining tahini sauce from the pan.
Notes
* It is tricky to deseed the raw, hard squash. But I have found that cutting off the stringy’s with a pairing knife AFTER the squash is cut works best.