Roasted Acorn Squash with Spicy Tahini Yogurt and Pomegranate Seeds Spice up your usual squash repetoire with this Middle Eastern­inspired dish brimming with fresh mint, spicy yogurt, and tangy pomegranate seeds. Acorn squash, the squat, dark green-skinned squash that is named for its acorn shape, is in the same family as butternut squash but is a little easier to handle since you don't need to peel it before cooking. Roasting it with the skin on not only saves prep time but also keeps the squash tender and moist. Aleppo pepper is a Middle Eastern spice that is both bright and earthy; if it's unavailable, you can substitute more chili powder or red pepper flakes. This colorful dish is great as a vegetarian main or a hearty side to brighten up a wintry, gray day.
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1/2 teaspoon ground cinnamon 
¼ teaspoon chili powder 
Pinch of ground allspice 
I teaspoon plus a pinch of kosher salt 
Freshly ground black pepper 
6 tablespoons olive oil 
I acorn squash (I'/, to 
2 pounds), cut into wedges, seeds removed but skin left on 
3/4 cup plain Greek yogurt 
I teaspoon Aleppo pepper, plus more for finishing 
I teaspoon honey 
I teaspoon fresh lemon Juice I tablespoon tahlnl 
1/2 cup roughly chopped fresh mint 
1/2 cup pomegranate seeds 
Chopped roasted almonds, for garnish 
Flaky sea salt 


  1. Preheat the oven to 425°F. 
    In a small bowl, combine the cinnamon, chili powder, allspice, I teaspoon kosher salt, and black pepper to taste. Add the squash to a large bowl and toss well with the olive oil. Sprinkle in the spice mixture and stir to ensure that each wedge is covered in spices. 
  2. Arrange the squash on a large rectangular cast-iron roasting pan in a single layer. Roast for 35 to 40 minutes, until fork-tender.
  3. While squash is roasting, in a medium bowl, whisk the yogurt with the Aleppo pepper, honey, lemon juice, tahini, a pinch of kosher salt, and black pepper to taste.  
  4. Transfer the squash to a platter and drizzle the yogurt mixture over 
    the squash. Top with the mint, pomegranate seeds, almonds, black pepper, and a sprinkle of sea salt. Serve warm.