Sukkot is a beautiful Jewish holiday celebrating the harvest season each fall, and the produce in abundance makes a wonderful staple for comforting and satisfying plant-based meals.
This dish, perfect for any fall or winter evening, was inspired by the gorgeous gourds and squashes that always adorned my sukkah* as a child. (*A sukkah is temporary booth with 3 sides and a thatched roof through which you can see the sky.)
For this dish you will need:
1 butternut squash, peeled and cubed
1 acorn squash, peeled and cubed
1 bunch of brussel sprouts, halved, ends and outer leaves discarded
Kosher or course sea salt
Avocado oil
Allspice
Cinnamon
1/8 cup tahini
1/4 cup maple syrup
Juice of half a lemon
2 TBSP pomegranate seeds
Preheat your oven to roast at 450 degrees.
Line two baking trays with parchment paper and spread the squashes and brussel sprouts on the trays.
Spray thoroughly with avocado oil and sprinkle with coarse sea salt or kosher salt. Sprinkle the squashes with all spice and cinnamon.
Bake for 15 minutes, remove from the oven to spray again, and then bake another 15-20 minutes. Everything should be fork tender and starting to char.
In a small mixing bowl combine the tahini and maple syrup and stir well, until smooth. Add the lemon juice and stir again.
Remove the vegetables from the oven and pour into a bowl. While still hot, drizzle with half of the tahini dressing. Add the pomegranate seeds and top with another generous pinch of salt.
All that’s left to do is serve! You’ll have leftover dressing for those who’d like more sauce to add.