Tahini-Lemon Roasted Butternut Squash Wedges

Ingredients

Ingredients

• 1 butternut squash
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup tahini
• 3 tablespoons lemon juice
• 2 tablespoons water

Instructions

1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Peel the butternut squash, remove seeds, and cut into .25-inch thick wedges.
3. In a large bowl, toss the squash wedges with olive oil, ground cumin, ground coriander, garlic, salt, and black pepper until evenly coated.
4. Arrange the wedges in a single layer on the prepared baking sheet.
5. Roast for 30-35 minutes, flipping halfway through, until golden and crispy on the edges.
6. While roasting, whisk together tahini, lemon juice, minced garlic, salt, and water in a bowl until smooth and creamy; adjust consistency with more water if needed.
7. Remove squash from oven and let cool slightly.
8. Toss the roasted wedges in the tahini-lemon sauce until well coated.
9. Garnish with chopped fresh parsley if desired.
10. Serve warm as a side dish.