Home Recipes Roasted Squash and Grape Salad with Tahini

Roasted Squash and Grape Salad with Tahini

Butternut squash is a kitchen staple these days. This vegan-friendly recipe is rich in flavor – combining roasted squash, the earthy taste of tahini, and sweet grapes. It’s easy to make and sure to create an impact on every table.

Featuring California Table Grapes

Ingredients

1	medium butternut squash (about 1 kg), peeled, seeded and cut into 1 cm thick slices
2 tbsps	extra-virgin olive oil
	salt and freshly ground black pepper
2 tbsps	sesame tahini
1	small clove garlic, minced
1 tbsp	lemon juice
2 1/2	tbsps hot water
	pinch of cayenne
220 g	halved red California grapes
1/2 tsp	za'atar spice blend

Step 1
Heat oven to 240°C.
Step 2
Toss squash with oil and spread on a baking sheet lined with foil or parchment. Sprinkle with salt and pepper, and roast until squash is tender, about 20 minutes. Transfer to platter.
Step 3
In a small bowl, whisk together tahini, garlic, lemon, water, cayenne and salt and pepper to taste. Sprinkle grapes over squash and drizzle with tahini sauce. Sprinkle with za'atar and serve.

see all recipes

Beverages, Fruits & Vegetables

Roasted Squash and Grape Salad with Tahini

Ingredients

Step 1

Step 2

Step 3

You might also like

Cacao Jungle Bird

Lentil Salad with Feta and Grilled Vegetables

Savory Skillet-Roasted Pears with Mushrooms, Farro, and Walnuts