Ingredients
- 2 pounds squash (pre-cut butternut squash cubes about 2 1/2 pound squash)
- 2 tablespoons olive oil
- 1/2 teaspoon salt, or to taste, divided
- 1/4 teaspoon freshly ground pepper, or to taste, divided
- 1/2 cup tahini
- 1/3 cup water, cold (more might be needed)
- 1 clove garlic, grated
- 1/2 tablespoon honey
- 2 tablespoons lemon juice
- 1 tablespoons pistachio nuts (toasted)
- 2 tablespoons chopped parsley (Italian)
How to Make
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Step 1: Preheat oven to 400ºF.
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Step 2: Toss squash with oil, half of the salt and pepper on a non-stick jelly-roll pan.
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Step 3: Roast until tender and slightly browned about 35 minutes. Turn once to evenly brown.
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Step 4: In a food processor, whiz garlic adding tahini, water, honey, lemon juice and salt and pepper, to taste.
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Step 5: Add a little more water if needed to make a sauce-like consistency.
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Step 6: Put roasted squash on a serving platter and drizzle the sauce. Sprinkle with chopped pistachios and parsley.
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Step 7: Can be served warm or at room temperature.
We hope you enjoy this recipe!
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