For a delicious fall side dish, roasted butternut squash-tahini with pomegranate is the most complement recipe for your table. It fills with elegant aroma and numerous vitamins and minerals.
Have This!
- Two containers peeled diced fresh butternut squash
- One-fourth teaspoon kosher salt
- One-fourth teaspoon freshly ground black pepper
- Four teaspoons tahini paste
- One tablespoon fresh lemon juice
- One tablespoon olive oil
- A tablespoon water
- Half cup pomegranate arils
- One cup arugula
Do This!
- Preheat oven to 425°.
- Arrange butternut squash in a single layer on a rimmed baking sheet.
- Sprinkle evenly with salt and pepper.
- Bake at 425° for 15 minutes and stir halfway through cooking.
- Combine tahini paste, lemon juice, olive oil, and water in a small bowl,
- Combine squash, pomegranate arils, and arugula in a large bowl. Then toss gently to combine. D
- Sprinkle squash mixture with tahini mixture.