Roasted Butternut Squash With Tahini Sauce

  

Ingredients

1 3-pound butternut squash, peeled, seeded, and chopped into 1- to 2-inch chunks

 

2 tbsp olive oil

 

1 ¼ tsp kosher salt, divided

 

½ cup tahini

 

1 clove garlic, grated

 

1 ½ tbsp honey

 

1 tbsp soy sauce

 

1 tbsp lemon juice

 

1 tbsp rice vinegar

 

3 tbsp toasted pepitas ( pumpkin seeds)

 

2 tbsp toasted sesame seeds

 

½ cup roughly chopped cilantro leaves and tender stems

Directions

Preheat oven to 375°F. Toss squash with oil and ½ teaspoon salt on a large baking sheet. Roast until tender, lightly browned, and crisp in places, about 40 minutes.

Meanwhile, combine tahini, ¼ cup cold water, garlic, honey, soy sauce, lemon juice, vinegar, and remaining ¾ teaspoon salt in a medium bowl. Add 1 or 2 tablespoons more water to thin sauce to a pourable consistency, if necessary.

Transfer cooked squash to a serving platter and drizzle with desired amount of sauce, saving remainder for another use. Top with pepitas, sesame seeds, and cilantro.

 

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