Roasted Delicata Squash w/ Herbed Crème

Prep Time: 60 mins+

Ingredients:

For herbed crème:

• 1/2 cup plant-based cream cheese Miyoko’s brand recommended

• 2 tbsp olive oil

• 1 tbsp lemon juice, fresh

• 3 tbsp chives, chopped

• 1 tsp maple syrup* optional if you don’t enjoy tartness

For squash:

• 3 Delicata squash, halved lengthwise and seeded, cut into 1/2 in pieces

• 2 tbsp tahini

• 2 tbsp olive oil

• 1/4 cup parsley, loosely packed

• salt / pepper, to taste

• 2 cups frozen green peas*, optional

Instructions:

1. Preheat oven to 400 F.

2. For crème, let the cream cheese soften to room temp for 8-10 minutes. Mix all ingredients together. Set to the side.

3. In a sauce pan, warm the tahini, olive oil, parsley, salt and pepper for 1 minute on low heat.

4. In an oven-safe dish, toss the squash well with the tahini sauce and bake for 25 minutes.

5. If adding peas, remove from oven, mix in peas and return to oven. Increase temperature to 450 F. Bake for another 20 minutes, or until squash is charring up on the edges. Remove at your preferred amount of char. If skipping the peas, simply remove, stir, increase heat, and return to oven for 20+ minutes.

6. For plating, crème goes on the bottom. Squash and peas are up top. Don’t forget some extra chives and parsley for aesthetic!

Enjoy! Comment me below, tell me how it went!