Seriously Simple: Roasted butternut squash with a middle eastern twist
1/2 cup tahini
1/3 cup cold water, or more
1 clove garlic, grated
1/2 tablespoon honey
2 tablespoons fresh squeezed lemon juice
2 tablespoons toasted pistachio nuts
2 tablespoons chopped Italian parsley
1. Preheat oven to 400 F. Using tongs, toss squash with oil and salt and pepper on a large nonstick sheet pan. Roast until tender and lightly browned, about 35 to 40 minutes, (depending on their size), turning once or twice with a metal spatula to evenly cook the squash.
2. Make the sauce: In a food processor with motor running mince the garlic. Add the tahini, 1/3 cup cold water, honey, lemon juice, and salt and pepper, to taste, and process. Add a few more tablespoons of cold water to create a sauce-like consistency. (Use remaining as a dipping sauce or salad dressing.) Transfer to a small bowl.
3. Arrange cooked squash on a white serving platter and drizzle with sauce. Garnish with pistachios and parsley. Serve warm or at room temperature.
(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)
