Roasted Delicata Squash with Tahini and Nigella

Ingredients

• 1 large Delicata squash

• 2 Tbls olive oil

• Salt to taste

• 2 slices thin cut red onion

• 1 tsp Nigella Seeds

Honey Tahini Dressing

• 3 Tbs Tahini

• 2 Tbs Buckwheat honey

• 1 Tbs olive oil

• 1/2 cup of cold water

Method

1. Preheat oven to 400 degrees and line a baking sheet parchment paper.

2. Cut Delicata squash in half lengthwise, then remove seeds, and cut into circles of 1/4 inches.

3. Place squash on parchment and drizzle with olive oil and season with saltroast for 30 minutes until soft and nicely browned on the bottom.

4. Thinly slice onions and set aside.

5. Mix tahini, honey, olive oil, and water in a small container and stir with a fork until well combined. Add more water and whisking power if you like a thinner dressing.

6. On a serving platter arrange the thin sliced onions, the delicata slices and drizzle the dressing on top.

7. Sprinkle the nigella seeds on top.

Cucumber Tahini Salad

Ingredients

• 3 Persian cucumbers
• 2 tbsp Tahini
• 1/2 tsp Nigella
• 6 sprigs of cilantro
• 1/2 of a lime
• 2 to 3 tbsp olive oil
• 1/2 tsp honey
• 1 onion (quartered & thinly sliced)
• 2 tbsp water
• Salt to taste

Method

Mix tahini with a bit of water to get a dressing like consistency. If you prefer lighter dressing, add a bit more water or add less if you prefer a thicker dressing. Whisk, then add the honey and salt. Cut the cukes the way you like and add the dressing and mix well. Plate the cucumbers and add the onion, cilantro, olive oil and sprinkle the nigella on top. Finish with a squeeze of lime juice.