Roasted Butternut Squash with Pomegranate and Tahini
For a delicious fall side dish, combine roasted butternut squash with arugula and pomegranate arils and coat the mixture with a tahini dressing.
Recipe by Cooking Light October 2015
Credit: Jennifer Causey; Styling: Missie Neville Crawford
152 calories; fat 6.6g; saturated fat 0.9g; mono fat 3.5g; poly fat 1.6g; protein 3g; carbohydrates 24g; fiber 4g; iron 1mg; sodium 130mg; calcium 93mg.