Ingredients
1 large squash cut in thin wedges or slices (try Red Kuri, Butternut, or Delicata, or try one bunch of carrots or 2-3 sweet potatoes)
2 Tbsp olive oil
1/2 pomegranate, just the seeds
1/4 cup red onion, thinly sliced
Salt & black pepper to taste
For the Tahini Sauce:
1/3 cup tahini
1 garlic clove, finely grated
2 Tbsp olive oil
1/2 lemon, juiced
1/4 - 1/2 cup water
Instructions
1. Preheat the oven to 425 F.
2. Toss the squash (or carrots or sweet potato wedges) in the olive oil, season generously with salt and roast at 425 until browned and fork tender, 25-40 minutes depending on the size.
3. Meanwhile, prepare the tahini. In a large bowl or small food processor combine the tahini, garlic, olive oil, lemon juice and 2 tablespoons of water. Whisk together, slowly adding more water until the sauce is creamy and light in color. Season with salt and black pepper to taste.
4. To serve, plate up the vegetables, drizzle with tahini, and top with red onion and pomegranate.
Try alongside a whole roasted chicken or sausages; this dish is great served room temperature.
