Garam Masala Acorn Squash
- 2 acorn squash, sliced into medallions ¼ inch thick
- 1 tablespoon olive oil
- 1 tablespoon Morton & Bassett Garam Masala
- Salt & pepper to taste
- Pomegranate seeds
- ¼ cup tahini
- Juice of ½ of a lemon (about ¼ cup)
- ½ cup water
- ¼ teaspoon Morton & Bassett Garlic Powder
Preheat oven to 375F. Drizzle squash medallions with olive oil and sprinkle with Garam Masala and salt & pepper. Place in single layer on baking sheet and bake for about 25 minutes, until soft to a fork.
Make sauce: mix tahini, lemon juice, garlic powder and water with a whisk until well blended and creamy. Serve squash drizzled with sauce, and sprinkled with pomegranate seeds and pepitas.