High-Heat Delicata “Crescents” with Espresso–Tahini, Pickled Shallot Glitter & Crispy Za’atar Quinoa
I made this dish the first time on a rainy London Sunday, when I was homesick for Tel Aviv café plates—those ones that arrive with too many toppings and somehow that’s the point. I had delicata squash (the only squash I’ll happily eat with the skin on), a jar of tahini, and a stubborn need for something bitter to cut the sweetness. Enter espresso.
Roasting the crescents at high heat is everything: you’re not just cooking squash, you’re building those lacy, caramelized edges that taste like browned butter and sugar. Then I drag them through espresso–tahini—nutty, glossy, a little floral, and just grown-up enough to make you sit up straighter.
The “pickled shallot glitter” is my love letter to brightness: quick vinegar bite, pretty pink, instant sparkle. And the crispy za’atar quinoa? That’s me refusing to be calm. I want shatter. I want contrast.
Make it yours: swap espresso for strong black coffee or chicory; add orange zest to the tahini if you like it perfumed; use pumpkin seeds instead of quinoa for crunch; and please—more herbs is always the answer.
Featured Recipe
High-Heat Delicata “Crescents” with Espresso–Tahini, Pickled Shallot Glitter & Crispy Za’atar Quinoa
This is my roast-night side when I want the table to feel a little grown-up: delicata squash roasted hard until the edges go lacy and sweet, then dragged through a glossy espresso–tahini sauce that’s bitter, nutty, and a tiny bit floral. I finish with quick-pickled shallots for sparkle and a shattery za’atar quinoa crunch because I will always choose texture over restraint. It’s Tel Aviv café energy meets London Sunday roast confidence.
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Timeline
Ingredients
- 2 Delicata squash(medium, about 900 g / 2 lb total)
- 3 tbsp Extra-virgin olive oil(plus more to finish)
- 1 1/2 tsp Kosher salt(divided, plus more to taste)
- 1/2 tsp Black pepper(freshly ground)
- 1 tsp Ground cumin
- 1 tsp Aleppo pepper (or mild chili flakes)(optional but lovely)
- 1/2 cup Tahini(well-stirred)
- 3 tbsp Fresh lemon juice(plus more to taste)
- 2 tbsp Strong brewed espresso (or very strong coffee)(hot or warm)
- 2 tsp Maple syrup or honey(just enough to round the bitterness)
- 1 clove Garlic(finely grated)
- 4 tbsp Ice-cold water(more as needed to loosen sauce)
- 1 Shallot(small, thinly sliced into rings)
- 1/4 cup Red wine vinegar
- 2 tsp Granulated sugar
- 1/3 cup Fresh dill(roughly chopped)
- 1/3 cup Fresh mint(roughly chopped)
- 1/2 cup Quinoa(white or tricolor)
- 2 tsp Za’atar
- 1 tbsp Sesame seeds(white or mixed)
- 1 1/2 tbsp Neutral oil(grapeseed/canola; for crisping quinoa)
- 1 tbsp Pomegranate molasses(to drizzle; optional but very ‘me’)
Instructions
- 1
Heat the oven to 240°C/465°F (or 475°F if your oven runs cool). Put a large sheet pan in the oven to preheat—hot pan = faster caramelization and those crispy frilly edges.
10 min
Tip: If you’re roasting a main at a lower temp, you can still do this side first at high heat, then let the squash hang out at room temp; it’s delicious warm, not piping.
- 2
Quick-pickle the shallot: in a small bowl, mix 1/4 cup Red wine vinegar, 2 tsp Granulated sugar, and a pinch of 1 1/2 tsp Kosher salt. Add sliced 1 Shallot and scrunch with your fingers for 10 seconds. Set aside to turn pink and glossy.
5 min
Tip: Scrunching breaks the shallot’s bite fast—my favorite low-effort restaurant trick.
- 3
Make the espresso–tahini: in a bowl, whisk 1/2 cup Tahini, 3 tbsp Fresh lemon juice, 2 tbsp Strong brewed espresso (or very strong coffee), 2 tsp Maple syrup or honey, 1 clove Garlic, and 1/4 tsp 1 1/2 tsp Kosher salt. It will seize—keep going. Whisk in 4 tbsp Ice-cold water a tablespoon at a time until it’s glossy and spoonable, like warm custard.
8 min
Tip: Cold water + patience is the secret to silky tahini. Taste for balance: you want bitter-nutty with a bright lemon lift.
- 4
Cut the 2 Delicata squash: slice off the ends, halve lengthwise, scoop out seeds, then slice into 1.5 cm / 1/2-inch crescents (half-moons).
8 min
Tip: Delicata skin is edible—don’t peel. Those edges crisp up like a built-in chip.
- 5
Season the squash: toss crescents with 3 tbsp Extra-virgin olive oil, 1 tsp 1 1/2 tsp Kosher salt, 1/2 tsp Black pepper, 1 tsp Ground cumin, and 1 tsp Aleppo pepper (or mild chili flakes). Carefully spread on the preheated sheet pan in a single layer, cut-side down where possible.
4 min
Tip: Cut-side down gives you that dark, toasty contact char without drying the flesh.
- 6
High-heat roast until deeply browned underneath and tender throughout, 18–22 minutes. Flip once at the halfway mark so both sides get color.
22 min
Tip: You’re looking for ‘lacy’ edges and a few near-black freckles. That’s flavor, not fear.
- 7
While the squash roasts, make the crunchy topping: rinse 1/2 cup Quinoa in a fine sieve, then cook it in a small pot with 1 cup water and a pinch of 1 1/2 tsp Kosher salt. Bring to a boil, cover, and simmer 12 minutes. Turn off heat, let steam 3 minutes, then fluff.
18 min
Tip: Rinsing matters—otherwise quinoa can taste soapy and it ruins the crunch.
- 8
Crisp the quinoa: heat 1 1/2 tbsp Neutral oil in a skillet over medium-high. Add cooked quinoa and press into an even layer. Fry, stirring only occasionally, until golden and crisp in spots, 6–8 minutes. Off heat, toss with 2 tsp Za’atar and 1 tbsp Sesame seeds; salt to taste.
10 min
Tip: Don’t fuss with it—leave it alone so it can actually brown. You want a mix of crisp bits and little toasty pebbles.
- 9
Plate like you mean it: swoosh the espresso–tahini on a platter. Pile the hot squash on top. Scatter with drained pickled shallots, then rain over the za’atar quinoa crunch. Finish with 1/3 cup Fresh dill, 1/3 cup Fresh mint, a drizzle of 3 tbsp Extra-virgin olive oil, and (optional but excellent) 1 tbsp Pomegranate molasses.
7 min
Tip: Save a tablespoon of pickling liquid to dot around the plate—those tiny acidic pops make roast meat taste even meatier.
Chef's Notes
This one comes from my Tel Aviv habit of ordering ‘something sweet with coffee’—except I’m turning that espresso bitterness into a savory tahini sauce. If you can’t do coffee: swap espresso for 1 tbsp pomegranate molasses + 1 tbsp warm water (different vibe, still gorgeous). If you want more heat, add a pinch of urfa or chili flakes into the tahini and let it bloom for 2 minutes before serving.
Yael Mizrahi
Bold flavors, beautiful plates
Born in Tel Aviv to a Moroccan mother and Iraqi father, I grew up speaking the language of spice. My kitchen was always full of cumin, preserved lemons, and the sound of multiple conversations happening at once. I moved to London at 22, cooked my way through the city's best restaurants, and discovered that the whole Mediterranean was my playground. Now I create dishes that celebrate the entire region—from Marrakech to Athens, with plenty of stops in between.