Roasted Butternut Squash With Tahini Sauce
Tahini is basically the national sauce of Israel—we put it on everything!
Ingreadient :
- 1 3-pound butternut squash, peeled, seeded, and chopped into 1- to 2-inch chunks
- 2 tablespoons olive oil
- 1 ¼ teaspoons kosher salt, divided
- ½ cup tahini
- 1 clove garlic, grated
- 1 ½ tablespoons honey
- 1 tablespoon soy sauce
- 1 tablespoon lemon juice
- 1 tablespoon rice vinegar
- 3 tablespoons toasted pepitas
- 2 tablespoons toasted sesame seeds
- ½ cup roughly chopped cilantro leaves and tender stems
Direction :
- 1 3-pound butternut squash, peeled, seeded, and chopped into 1- to 2-inch chunks
- 2 tablespoons olive oil
- 1 ¼ teaspoons kosher salt, divided
- ½ cup tahini
- 1 clove garlic, grated
- 1 ½ tablespoons honey
- 1 tablespoon soy sauce
- 1 tablespoon lemon juice
- 1 tablespoon rice vinegar
- 3 tablespoons toasted pepitas
- 2 tablespoons toasted sesame seeds
- ½ cup roughly chopped cilantro leaves and tender stems
