Blossoms of love!
Hi! Hello! How are you?!
How is your Whole30/Weight Watchers/cabbage soup/intermittent fasting/only eating pickles and grilled chicken breasts January diet going?
Ok, that sounded mildly snarky but please know, I am in TOTAL SUPPORT of you and your dieting/healthy living/lifestyle change ways. In fact, I’d be totally lying if I didn’t admit that I spend 75% of my time at the grocery store scanning nutritional facts and ingredient lists.
100% whole wheat or 12 grains and oats?
90% lean ground turkey or 85% lean ground turkey? Isn’t fat my friend now?
How many avocados can a person safely eat in one week? Asking for a friend.
By the looks of a majority of the recipes on this here bloggity blog, you’d think I was the heiress to a very wealthy goat-farmer turned cheese-maker. Carbs. Cheese. Dessert. Cheese.
But I’m working on mixing it up a bit. Not just for my own waistline, but also because I really don’t want to confuse folks into thinking cheese has it’s own block on the food pyramid.
Although, that may be a cause I could get behind….
I need to hush it. Today is not about cheese. No, no. Today is about Roasted Squash with Chipotle Tahini Sauce. Paleo-ish. Whole30-ish. Delish-ish.
Truly, it is delish. I think you could roast many a veggie and dip or drizzle it with this sauce. Maybe some sweet potato fries? Or as a “dressing” on a taco salad or breakfast hash? I heard roasted zucchini and carrots love nothing more than being double dipped in chipotle tahini sauce.
I say “paleo-ish” and “whole30-ish” because technically, from what I have read on the google, chipotles in adobo are NOT completely free of sugar. It is listed as an ingredient.
BUT, the Whole30 website has this little page on it and Chipotle in Adobo Sauce is listed as an ingredient you can use during Whole30. PLUS, I sought counsel from two of my lady friends: one a registered dietitian and the other a lifelong athlete with a penchant for health; both have completed Whole30 on multiple occasions and both agree the sugar amount is so negligible that it would have no effect on Whole30 results.
But I’m not here to tell you how to live your life! If you think it fits in your Whole30, GREAT! If you don’t, even better! Try it out when you’ve completed your 30 days, sweet cheeks.
Just for reference, Tahini paste (the base of the sauce) has 17 grams of fat (7 grams of polyunsaturated and 6 grams of monounsaturated- the “lower blood pressure” fats! yay!) and 6 grams of protein per 2 TBSP.
All things considered, this simple side dish is easy, yummy and, in my book, down right healthy.
So whataya waiting on, you healthy little minx?? Get in the kitchen and whip it up!
ROASTED SQUASH + CHIPOTLE TAHINI SAUCE
Serves 4 as a side dish
- 1 acorn or delicata squash
- extra virgin olive oil or coconut oil
- kosher salt and freshly ground black pepper
- 2 chipotle peppers in adobo, or more to taste*
- 1/4 cup tahini paste (JUST ground sesame seeds. NOT tahini sauce.)
- 2 TBS lemon (or lime) juice
- 2 cloves of garlic
- pinch of salt
- Preheat oven to 425 degrees F and move oven rack to lower third of oven. Slice squash lengthwise, remove seeds and slice into 1/4-1/2 slices. Toss slices with 2 TBS of oil, 3/4 tsp of salt and freshly ground black pepper. Spread slices on baking sheet, or sheets, so slices aren’t touching. Roast squash for 30 minutes, flipping slices GENTLY half way through.
- Mince garlic cloves and toss in food processor with chipotle peppers, tahini, lemon juice, a pinch of salt and pepper. Blend until smooth and scrape down sides. Slowly add one TBS of water at a time until sauce reaches desired consistency.
- Drizzle or dip roasted squash with Chipotle Tahini Sauce. Eat and ENJOY!
*If you are completing Whole30 (major props to you!!), then feel free to substitute the store bought chipotles in adobo with one of these suggestions. Or, if you have any other suggestions, please let me know!
Cheers to a happy, healthy 2017!