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.
|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|
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