Thanks to a few simple ingredients and how quick and easy it is to prepare, this meal is equally comfortable adorning a holiday table as a side or serving as an easy weeknight dinner along with rice or quinoa. Versatile, beautiful, nutritious and flavorful? I think I’m in love.
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- Citrus juicer
- Medium mixing bowl
- Small mixing bowl
- Parchment paper
- Large serving bowl
- 1 medium butternut squash, peeled, seeds removed and cubed (most markets sell squash pre-cubed, or you can cube one yourself by following this helpful tutorial from Gimme Some Oven)
- 2 tbsp olive oil
- salt and pepper
- 1 tsp chili powder
- 1 tsp smoked paprika
For the dressing:
- juice of two fresh lemons
- 2 tbsp tahini
- salt and pepper
- fresh flat-leaf parsley, chopped
- pumpkin seeds (if roasted, check for soybean oil before purchasing)
- sesame seeds
- Preheat oven to 400 degrees.
- Place the diced squash into a medium bowl, drizzle with olive oil and sprinkle with salt, pepper, chili powder and paprika and toss to coat.
- Line a baking sheet with parchment paper or lightly oil it, then pour squash onto baking sheet and spread out into an even layer so that no squash overlap.
- Place baking sheet in oven for 20-25 minutes, tossing once at the halfway point, until squash is fork-tender and browned on the edges.
- Place lemon juice, tahini and a sprinkle of salt and pepper into a small mixing bowl and whisk to combine.
- Place squash into a large, shallow serving bowl, drizzle with tahini dressing and garnish with parsley, pumpkin seeds and sesame seeds.