Roasted Delicata Rings with Tahini

This is the dish - the dish that you can bring to any gathering and it will be well received. Being vegan, gluten-free, allergen-friendly, and pseudo-paleo (to all but the very strict of paleos), you'll get "oohs" and "awes" from all people present. Beyond that, it's delicious, provides healthy fats, and requires no utensils! Serves 4 as a side.

• 2 medium delicata squash (about 1.5 pounds)

• 1/4 cup olive oil, divided

• About 1/2 teaspoon sea salt

• 3 cloves garlic, diced

• 1/4 cup tahini (sesame seed paste)

• Juice from 1 lemon

• 2-3 tablespoons water

• Pomegranate seeds and fresh herbs for garnish (optional)

Preheat oven to 425 degrees F.

“Delicata seeds are can be roasted along with the squash if desired. Simply rinse, pat dry, drizzle with olive oil, salt, and other seasonings of choice, and roast for 7-8 minutes, tossing halfway through.”

Clean the delicata squash well. Slice into rings 1/2-inch thick and remove seeds and pulp from squash rings using a spoon or a knife. It is okay if some pulp strands are left, as they will not be noticeable once roasted.

Place delicata rings on a baking sheet and using your fingers, toss with just enough olive oil to coat (about 1-tablespoon). Be careful with the oil - too much will make the squash soggy. Spread rings out in a single layer.

Sprinkle with one pinch of salt per pan and roast about 12-15 minutes on each side until soft and browned on edges.

While squash is roasting, blend garlic with tahini, lemon juice, and 1/4 teaspoon salt using a food processor or immersion blender. Blend in remaining olive oil and enough water to create a thick, fluffy sauce.

Remove squash from oven, allow to cool to room temperature, and serve with tahini sauce for dipping. Garnish with pomegranate seeds and fresh herbs (optional).