Spiced squash and fennel with tahini dressing

It’s that time of year again, where the pumpkins heyday is overtaken by the squashes’. Don’t just stick to the butternut, brothers and sisters! Be adventurous, try acorn squash in a soup, mash a hubbard, or twizzle some spaghetti squash around your forks.

Here’s a nice, simple recipe to spice up those autumn walks of yours – as if a bit of wild swimming in a 4 degree lake isn’t enough to spice up your day! (Swimming is a bit of a stretch – more like a dip so fast that if you blink, you miss it).

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Ingredients

Serves 3 as a main

500g kabocha squash (can be substituted for acorn, delicata or, ok, you can have your butternut squash), chopped in half, deseeded, then chopped in 1/2 inch rings
1 fennel bulb, chopped in half then sliced into 1/2 inch rings
1/2 tsp cinammon
1 1/2 tsp cumin
Vegetable/sunflower oil
Salt and pepper

For the dressing:

200ml tahini
2 tsp toasted sesame oil
1 tsp maple syrup
1 lime
1/2 inch fresh ginger, finely grated
Pinch salt

Method

  1. Turn your oven to 180 degrees Celsius. Chop up your squash (no need to peel) and your fennel (making sure to remove the fronds and wash off any dirt). Pop into a roasting tray, mix with the spices and the oil, sprinkle over some salt and pepper, and put in the oven for 30 – 40 minutes.
  2. Meanwhile, make the dressing. Put the tahini into a bowl and add the sesame oil, maple syrup, and lime. Add 1 tbsp of cold water at a time and mix until it becomes a smooth, runny consistency (you may need 6 tbsp of water to get it to a nice drizzle consistency). Grate in the ginger and add the pinch of salt.
  3. Take the vegetables out of the oven and leave to cool. Drizzle over the tahini when you’re ready to eat. Lovely eaten warm, but just as nice cold.

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