Garam Masala Roasted Squash {Dairy-free}

This Garam Masala Roasted Squash is simple to make and a great addition to any healthy holiday table. It’s paired with a tangy lemon tahini sauce, sweet pomegranates and crunchy pepitas. Holiday tables are better with lots of plant-based side dishes to choose from like my Creamy Cauliflower Mashed Potatoes with Shiitake Mushroom Gravy or my Brussels Sprouts. One of my favorite sides for Thanksgiving and Christmas is a tasty roasted winter squash.

This Garam Masala Roasted Squash from the Ultimate Vegan Cookbook is the perfect accompaniment to a festive dinner. It’s also a delicious option when you want to impress guests (or your family) any time of year. Acorn squash is roasted with the Indian spice mix garam masala which makes the whole house smell delicious. Garam Masala is usually made of cumin, coriander, cardamom, pepper, cinnamon, cloves, and nutmeg – yum!

This recipe is full of health benefits from those vitamins and phytonutrients, it's grounding, delicious, and a good source of fiber and complex carbohydrates.

Ingredients:

Squash

• 1 medium acorn squash (can sub delicata squash)
• 1 TB olive oil (or coconut oil, melted)
• 3/4 tsp garam masala
• salt and pepper to taste

Tahini Sauce

• 1/2 cup tahini
• 2 TB lemon juice
• 1/4 tsp salt
• 1/4-1/2 cup water as needed

To Serve

• 1/4 cup pomegranate seeds
• 2 TB pepitas
• 2 TB finely chopped parsley