DIRECTIONS

Heat oven to 475 F.

Toss squash with oil and spread on baking sheet lined with foil or parchment. Sprinkle with salt and pepper, and roast until squash is tender, about 20 minutes. Transfer to platter.

In 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 zaatar and serve.

Ingredients

1 medium butternut squash (about 2 pounds), peeled, seeded and cut into 1/2-inch thick slices
2 tablespoons extra-virgin olive oil
salt and freshly ground black pepper
2 tablespoons sesame tahini
1 small clove garlic, minced
1 tablespoon lemon juice
2 1/2 tablespoons hot water
pinch of cayenne
1 cup halved red California grapes
1/2 teaspoon zaatar spice blend

DIRECTIONS

Heat oven to 475 F.

Toss squash with oil and spread on baking sheet lined with foil or parchment. Sprinkle with salt and pepper, and roast until squash is tender, about 20 minutes. Transfer to platter.

In 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 zaatar and serve.

Notes

This is a Vegan recipe
This is a Gluten-free recipe
This is a Clean-eating recipe
This is a Vegetarian recipe
This is a Paleo recipe
This is a Dairy-free recipe
This is a Healthy-fats recipe

Servings

4

Nutritional Information

Nutrition information per serving: 225 Calories ; Protein 4 g ; Carbohydrate 31 g; Fat 11 g ( 44% calories from fat); Saturated Fat 2 g (8% Calories from Saturated Fat); Cholesterol 0 mg; Sodium 238 mg; Fiber 5 g.