1 acorn squash
2 tsp cinnamon, ground
1 Tbsp honey + 1/4 cup honey
1 Tbsp extra virgin olive oil
1/2 head of raddichio
1/4 cup tahini
1 clove garlic, minced
1/4 tsp pink salt
juice of 2 lemons
3 Tbsp warm water
1/4 cup raisins or currants
1/8 tsp cardamom, ground
1/2 cup water
1/4 cup honey
Preaheat oven to 450 degrees.
Wash the acorn squash, cut in half, and scoop out the seeds.
Slice the squash into about 24 large crescent shaped slices, leaving the skin on.
Toss the squash with 1 Tbsp of honey, cinnamon, and olive oil.
Place on a lined sheet tray. Transfer the tray to the oven and bake for about 12-15 minutes, or until the squash is lightly charred on the edges and just tender all the way through. Be careful not to overcook. While the squash is cooking, prepare the other ingredients.
To make the raisins, combine them with the remaining honey, water, and cardamom in a small pot.
Bring to a simmer and cook on very low heat for 5 to 10 minutes, or until the raisins have plumped and the sauce has become syrupy. Remove from heat and cool.
To make the dressing, place the minced garlic in a bowl with the salt, lemon juice, and tahini paste, before slowly drizzling in the warm water. If sauce seizes and gets lumpy - simply drizzle in a little more water until the dressing is smooth again. Taste and adjust seasoning if necessary.
To assemble the dish, cut the half head of radicchio into long ribbons, removing the core. Place in a large bowl with the squash. Toss in the raisins and their syrup, and then drizzle the lot with about 3 Tbsp of the tahini dressing.