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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.

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Meat

Roasted Squash and Grape Salad with Tahini

Ingredients

Step 1

Step 2

Step 3

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