Jewish Food Experience Logo

Get a weekly delivery of sweet stories, fresh recipes and hot events in our community direct to your inbox.


Find people, places, recipes, or stories.

Search in:

Close Search

Subscribe to our newsletter!

* indicates required

Recipe Collection

back to Recipe Collection

Roasted Acorn Squash with Tahini, Pistachios and Pomegranate

Roasted Acorn Squash with Tahini, Pistachios and Pomegranate Related:   appetizers, dairy, gluten-free, Hanukkah, Israel & Middle East, kid-friendly, low-fat, pareve, Rosh Hashanah, Shabbat, Sukkot, Thanksgiving, vegan, vegetables & legumes, vegetarian

Prep time: 5-10 mins

Cook time: 25-30 mins

Yield: 4-6 servings

Gluten-free, healthy and vegetarian (even vegan and pareve, if you toast the pistachios in oil instead of butter), this dish packs a flavor punch. It can be served warm or at room temperature, as a side or a vegetarian main dish. And, of course, the squash and pomegranate are symbolic among Sephardic Jews for Rosh Hashanah.


  • 2 acorn squashes
  • ¼ cup olive oil
  • Salt and pepper
  • 1-2 tablespoons butter (or oil, for pareve)
  • Handful shelled pistachios
  • 1 pomegranate, seeded
  • Dressing
  • ¼ cup tahini
  • ¼ cup water
  • 1/8 cup lemon juice
  • 1 clove garlic
  • Handful of parsley
  • Salt to taste


  • Preheat oven to 350 degrees. Cut squashes in half and remove all seeds. Slice into half-moon pieces, ¼-inch thick. Toss with olive oil, salt and pepper. Spread on a baking sheet and roast until tender and edges begin to brown and get crispy, about 15 to 20 minutes. Cool and transfer to a platter.
  • Melt butter (or heat oil) in a small pan over medium-low heat. Toast pistachios in butter for a few minutes, until they are fragrant, but be careful not to burn them. Remove from heat and cool. Blend all dressing ingredients together until smooth. Drizzle dressing over squash slices and garnish with pistachios and pomegranate seeds.

Leave a Reply