Roasted Butternut Squash with Red Onion, Tahini and Sumac

4 Servings

Prep Time: 15 min

Cook Time: 45 min

Use any squash or hearty vegetable for this dish, including pumpkin, turnips, or beets.

Ingredients

1 large butternut squash, cut in half, and then into 1-inch wedges.

1 medium red onion, cut into thin wedges.

3 TBL olive oil

3 TBL tahini

1-2 TBL lemon juice

2 TBL water or as needed

1 garlic clove crushed

3 TBL pine nuts toasted

1 TBL sumac

1 TBL chopped parsley

Instructions

1

Preheat oven to 425 F

2

Put squash and onion in bowl, add olive oil, season with salt and pepper. Mix well.

3

Spread vegetables on a baking sheet and roast for 30-40 minutes until squash is cooked through.

4

Make the sauce: mix tahini, lemon juice, water, garlic, salt, and whisk until it is the consistency of honey. Add more water if necessary.

5

Serve vegetables, drizzle with tahini sauce, pine nuts, sumac and parsley.

Spices Used: Sumac