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Roasted Squash and Grape Salad with Tahini
Servings: 4

1 medium butternut squash (about 2 pounds), peeled, seeded and cut into 1/2-inch-thick slices
2 tablespoons extra-virgin olive oil
salt and freshly ground black pepper
2 tablespoons sesame tahini
1 small clove garlic, minced
1 tablespoon lemon juice
2 1/2 tablespoons hot water
pinch of cayenne pepper
1 cup halved red California grapes
1/2 teaspoon za'atar spice blend


Heat oven to 475 F.

Toss squash with oil and spread on baking sheet lined with foil or parchment. Sprinkle with salt and pepper, and roast until squash is tender, about 20 minutes. Transfer to platter.

In small bowl, whisk together tahini, garlic, lemon, water, cayenne pepper, salt and pepper, to taste. Sprinkle grapes over squash and drizzle with tahini sauce. Sprinkle with za'atar and serve.