Roasted Butternut Squash with Pomegranates (11.25.15)

Posted at 12:14 PM, Nov 25, 2015
and last updated 2015-11-25 14:14:45-05
  • 2 cups butternut squash, peeled, diced
  • Cooking spray
  • 3 tablespoons tahini paste
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon honey
  • 2 tablespoon fresh lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon water
  • 1/2 cup pomegranate arils
  • 1 cup baby spinach
  • No Salt Seasoning and Pepper, to taste

Preheat oven to 425°.

Arrange butternut squash in a single layer on a rimmed baking sheet; coat with cooking spray. Sprinkle evenly with no salt seasoning and pepper. Bake for 7-10 minutes. Stir squash; bake an additional 7-10 minutes or until browned.

Combine tahini paste, cayenne, honey, lemon juice, olive oil, water, no salt seasoning and pepper in a small bowl, stirring with a whisk until smooth. Combine squash, pomegranate arils, and spinach in a large bowl; toss gently to combine. Drizzle squash mixture with tahini mixture. Serve immediately.