Roasted Butternut Squash Wedges with Tahini-Yogurt Sauce
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Category
Sauce
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Cusine
American
What do you need?
How to make?
Ingredients
1 large butternut squash >
2 T olive oil
2 tsp. ground cumin
Aleppo Pepper
2 T thinly sliced green onions
1 1/2 T Tahini
1 T lemon fresh-squeezed lemon juice
2 T water
1/2 tsp. Powdered Sumac
1-2 tsp. garlic paste
1/4 cup Greek yogurt
Directions
Preheat the oven to 400F/200C. Spray a large baking sheet with olive oil or non-stick spray. Cut off both ends of the butternut squash and then use a large knife to cut it in half lengthwise. If the squash has a long neck, you might want to cut each piece in half again crosswise. Peel squash with a sharp vegetable peeler and then cut into wedges about 1 inch thick. Put squash wedges into a large bowl and toss with the olive oil and then the ground cumin. Spread out the squash wedges in a single layer on the baking sheet and roast for 25 minutes. Turn each piece of squash over and continue to roast for 25-30 minutes more, or until squash is soft and each piece is lightly browned. While the squash roasts, whisk together the Tahini, lemon juice , water, Powdered Sumac, garlic, and Greek yogurt to make the sauce. Serve squash hot, with the Tahini-Yogurt Sauce drizzled over and sprinkled with Aleppo Pepper and sliced green onions.