Sumac-Spiced Roasted Butternut Squash with Tahini and Pomegranate Seeds

Ingredients

• 1 large butternut squash, peeled, seeded, and cut into 1-inch cubes
• 2 tablespoons olive oil
• 2 teaspoons sumac
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1 teaspoon black pepper

• 1 cup tahini
• 2 tablespoons lemon juice, freshly squeezed
• 1 clove garlic, minced
• 1 cup water, cold
• 1 teaspoon salt

• 1 cup pomegranate seeds
• 2 tablespoons fresh parsley, chopped

Method

1. 01
   Preheat the oven to 400°F (200°C).
2. 02
   In a large bowl, toss the butternut squash cubes with olive oil, sumac, ground cumin, salt, and black pepper until evenly coated.
3. 03
   Spread the seasoned squash in a single layer on a baking sheet lined with parchment paper.
4. 04
   Roast the squash in the preheated oven for 35-40 minutes, or until tender and slightly caramelized, turning once halfway through.
5. 05
   While the squash is roasting, prepare the tahini sauce by whisking together tahini, lemon juice, minced garlic, cold water, and salt in a small bowl until smooth and creamy.
6. 06
   Once the squash is roasted, transfer it to a serving platter, drizzle with tahini sauce, and sprinkle with pomegranate seeds and chopped parsley.
7. 07
   Serve warm or at room temperature as a side dish or a light main course.