2 lbs butternut squash, peeled, seeded, and cut into small chunks
1 Tblsp fresh thyme leaves or fresh chopped rosemary
Kosher salt and black pepper
2 cubes Dorot Gardens garlic, or 2 cloves minced garlic
1/2 C. Mighty Sesame Tahini
1 Tblsp. honey
2 Tblsp. apple cider vinegar
Roasted pumpkin seeds, for garnish
- Pre-heat your oven to 425°F and line a baking sheet with parchment paper.
- Spread butternut squash on the parchment paper and drizzle with olive oil, herbs, salt, and pepper. Roast in the oven for 25-35 minutes until the edges of butternut squash start to brown.
- In the meantime, make the tahini sauce by whisking the rest of the liquid ingredients plus 1/2 tsp salt and 1/4 tsp black pepper in a bowl. Whisk in water until you have a smooth drizzling consistency (about 1/2 C. of water or so).
- Once the squash is cooked, allow it to cool for 5 minutes and serve on a platter. Drizzle with honey tahini sauce and garnish with pumpkin seeds, if desired.
by George Duran