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Roasted Butternut Squash with Pomegranate and Tahini

Photo: Jennifer Causey; Styling: Missie Neville Crawford

Yield

Serves 4 (serving size: about 1/2 cup)

For a delicious fall side dish, combine roasted butternut squash with arugula and pomegranate arils and coat the mixture with a tahini dressing.

Ingredients

  • 2 (11-ounce) containers peeled diced fresh butternut squash
  • Cooking spray
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 teaspoons tahini paste
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon olive oil
  • 1 tablespoon water
  • 1/2 cup pomegranate arils
  • 1 cup arugula

Nutrition Information

  • calories 152
  • fat 6.6 g
  • satfat 0.9 g
  • monofat 3.5 g
  • polyfat 1.6 g
  • protein 3 g
  • carbohydrate 24 g
  • fiber 4 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 130 mg
  • calcium 93 mg

How to Make It

  1. Preheat oven to 425°.

    Preparing Winter Squash
    Preparing Winter Squash
  2. Arrange butternut squash in a single layer on a rimmed baking sheet; coat with cooking spray. Sprinkle evenly with salt and pepper. Bake at 425° for 15 minutes or until browned, stirring halfway through cooking.

  3. Combine tahini paste, lemon juice, olive oil, and water in a small bowl, stirring with a whisk until smooth. Combine squash, pomegranate arils, and arugula in a large bowl; toss gently to combine. Drizzle squash mixture with tahini mixture.