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+ servings
green and brown bowl with roasted delicata squash on a counter next to gold utensils

Roasted Delicata Squash and Kale with Lemon Tahini

This festive dish is a delicious vegan option for your holiday table!
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 as a side
Calories 247kcal
Cost $10 to $15



  • 1 delicata squash deseeded and sliced into half-moons
  • 4 heaping cups lacinato (dinosaur) kale leaves washed, dried, and roughly torn (stems removed)
  • 3 tablespoon olive oil divided
  • sea salt to taste
  • ground black pepper to taste
  • ½ cup pomegranate arils

For the dressing:

  • ¼ cup tahini
  • 1 cloves garlic minced or pressed; can add 1-2 more to taste
  • 1 lemon juiced
  • ¼ cup water for thinning, plus more if needed


  • Preheat oven to 350 degrees F. Prepare 3 baking sheets with parchment paper.
  • Prepare the delicata squash by slicing it in half lengthwise, scooping out and discarding the seeds (or save them to roast as a snack!), and slicing each half into half moons. Toss the squash in 1 tablespoon olive oil, salt, and pepper. Transfer to 1 of the lined baking sheets and roast for ~30 minutes or until tender, flipping halfway through.
  • Toss the dry kale leaves (make sure they are completely dry) with 2 tablespoon olive oil, salt and pepper. Transfer to the last 2 lined baking sheets. Make sure the kale pieces do not overlap, to prevent steaming the kale instead of roasting it. You may need more than 2 baking sheets, or you may need to roast the kale in batches. Roast for 10-15 minutes or until crispy (check at 10 minutes to be careful not to burn it). You can do this at the same time that the squash is roasting.
  • While the veggies are roasting, whisk together the tahini, garlic, and lemon juice in a small bowl. Gradually whisk in water until it gets to your desired consistency.
  • When the squash and kale are finished, remove from oven and transfer to a serving dish. Top with pomegranate arils, and drizzle with dressing. Enjoy!


  • This dish is best served right away or within a couple hours, but it can be made up to a day before. Store in an airtight container in the fridge, and wait to add the dressing until right before you serve it. You can serve it cold or reheated.
  • Leftovers can last in the fridge for 2-3 days.


Serving: 1serving | Calories: 247kcal | Carbohydrates: 20g | Protein: 4g | Fat: 19g | Saturated Fat: 3g | Sodium: 12mg | Potassium: 551mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1648IU | Vitamin C: 32mg | Calcium: 60mg | Iron: 2mg