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Recipe: #35947
November 09, 2020
Categories: Side Dishes, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegetarian more
"I never know what to do with squash, but with a bit of Middle East style ingredients, this makes for an interesting twist on squash."
Preheat oven to 400ºF.
Toss squash with oil, half of the salt and pepper on a non-stick jelly-roll pan.
Roast until tender and slightly browned about 35 minutes. Turn once to evenly brown.
In a food processor, whiz garlic adding tahini, water, honey, lemon juice and salt and pepper, to taste.
Add a little more water if needed to make a sauce-like consistency.
Put roasted squash on a serving platter and drizzle the sauce. Sprinkle with chopped pistachios and parsley.
Can be served warm or at room temperature.