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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

1medium butternut squash (about 1 kg), peeled, seeded and cut into 1 cm thick slices
2 tbspsextra-virgin olive oil
salt and freshly ground black pepper
2 tbspssesame tahini
1small clove garlic, minced
1 tbsplemon juice
2 1/2tbsps hot water
pinch of cayenne
220 ghalved red California grapes
1/2 tspza'atar spice blend

  1. Step 1

    Heat oven to 240°C.

  2. 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.

  3. 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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