I had the pleasure of working as a private chef last Saturday for the loveliest family who requested a seasonal vegan dinner salad as part of their birthday menu. One of the dishes I created was a huge hit, so I’d love to share it with my community here at Victoria’s Earth Kitchen.

What I really love about this recipe are the beautiful moon-shaped slices of squash. When I worked at abcV, I was definitely a curious student in the kitchen, asking a lot of questions and learning as much as I could. I found everything to be fascinating. I remember asking the Executive Chef where he draws his plating inspiration from, because Neal Harden’s dishes at abcV are not just delicious—they’re also plated in such a beautiful, elegant, natural, simple, and dainty way that you can’t help but be inspired.

Though the concept may seem simple, simplicity is often the hardest to achieve. It’s about experimenting with shapes, colors, and textures, while honoring the ingredients and preserving their natural form. It’s a mashup of flavors that come together effortlessly. Ultimately, it’s about storytelling—each plate is a story you’re sharing.

This dish makes the perfect side dish but can also be a satisfying main dish thanks to its hearty veg components. If you’re looking for some cooking inspiration, this is a great place to start! The first step is choosing quality ingredients—fortunately, you can find great options at big grocery stores or your local markets.

Next time you’re planning a cozy gathering, consider adding this to your holiday table—it’s a dish that’s sure to impress!

Ingredients You’ll Need

2 Delicata squash
Pomegranate seeds
Fresh herbs
Black sesame seeds
Tahini

(Full list of ingredients in the recipe card below.)

Directions

Make the Green Tahini:
In a food processor fitted with a metal 'S' blade, combine the tahini, herbs, lemon juice, sumac, garlic. With the motor running, slowly drizzle in the olive oil, followed by 2 tablespoons of water. Season with a few generous pinches of salt and a dash of pepper. Continue pulsing, adding more water if needed, until the sauce is smooth and creamy. Transfer to a lidded jar. This sauce can be made ahead and stored in the fridge for 5 days.

Prepare the Squash:
Preheat the oven to 425°F and line a baking sheet with parchment paper.

In a large mixing bowl, toss the squash pieces with olive oil, sumac, salt, and black pepper until well coated. Arrange the squash rings in a single layer on the baking sheet, ensuring they don’t overlap. Bake for 20-25 minutes, until the squash is tender and slightly caramelized around the edges, creating a nice contrast of textures. Remove from the oven and let cool slightly.

Assemble the Dish:
Arrange the roasted squash rings on a platter or large plate. Drizzle a few spoonfuls of green creamy tahini over the top. Garnish with sliced red onions, pomegranate seeds, chopped fresh parsley, and sesame seeds. Serve warm.

If you make our Roasted Sumac Delicata With Herby Tahini please let us know by leaving a rating below!

And make sure to sign up for our Newsletter and follow along on Instagram, TikTok, and Pinterest for more Victoria’s Earth Kitchen recipes! Don’t forget to tag us on our social channels when you make a recipe at #victoriasearthkitchen! We LOVE seeing what you’re up to in the kitchen!

Yield: 2-4

Author: Victoria Kaputskaya

Roasted Delicate With Sumac and Herby Tahini

Roasted delicata squash with a tangy sumac twist, topped with creamy herby tahini for a flavorful and satisfying dish.

Prep time: 10 MinCook time: 25 MinTotal time: 35 Min

Cook modePrevent screen from turning off

Ingredients

2 delicata squash, sliced into 1/2-inch thick rounds and seeds removed
1 tablespoon olive oil
1 tablespoon ground sumac
1/2 teaspoon salt
fresh ground pepper, to taste

Herby Tahini

1/2 cup tahini
1/2 cup lightly packed cilantro
1/2 cup lightly packed parsely
2 tablespoons lemon juice
1 teaspoon ground sumac
2 cloves garlic
zest from 1 lemon
1/4 cup extra virgin olive oil
2-4 tablespoons cold water
salt & fresh ground pepper

Garnish

Pomegranate seeds
Parsley, mint, tarragon
Toasted black sesame seeds

Instructions

Preheat the oven to 425°F and line a baking sheet with parchment paper.
In a large bowl, toss the squash with olive oil, sumac, salt, and pepper until well coated. Spread the squash evenly on the baking sheet, making sure the pieces don’t overlap. Roast for 20-25 minutes, or until tender and slightly caramelized at the edges. Remove from the oven and let cool slightly.
In a food processor with an 'S' blade, combine tahini, herbs, lemon juice, sumac, garlic, and lemon zest. With the motor running, slowly add olive oil, followed by 2 tablespoons of water. Season with salt and pepper to taste. Continue to pulse, adding more water if necessary, until the sauce is creamy.
Arrange the squash rings on a platter or large plate. Drizzle with a few spoonfuls of green tahini and top with sliced red onion, pomegranate seeds, chopped parsley, and sesame seeds. Serve warm.