Butternut Squash Tahini Salad

This unique combination of salty, sweet, crunchy, and creamy works beautifully. To save time, the tahini sauce can be made in advance.

Directions

1. Roast the butternut squash with the olive oil and salt at 400 degrees Fahrenheit for 25 to 30 minutes. Let it cool.

2. Place the roasted squash and the remaining ingredients in a salad bowl and drizzle with the tahini sauce (see below). Toss and serve.

1. Add all the ingredients to a food processor and process until smooth. Keep refrigerated until ready to use, or up to one week.

Notes: Yield: one and 1/2 cups.

Reprinted with permission from Batsheva Kanter at www.kitchencoup.com.

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