Roasted Butternut Squash with Pomegranate and Tahini

2 Ratings
2 Reviews

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

By Hannah Klinger

Recipe by Cooking Light October 2015

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Credit: Jennifer Causey; Styling: Missie Neville Crawford

Recipe Summary

Yield:

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

Nutrition Info

Directions

Step 1
Preheat oven to 425°.

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Step 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.
Step 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.

Nutrition Facts

Per Serving:

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.

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daneanp

12/04/2016

I love roasted butternut squash. I think the tahini sauce was just weird. And when I went to scoop out my pomegranate tendrils I discovered the fruit was rotted. So maybe I would've enjoyed it more with the tendrils but I doubt I'll make this prep again.

medelo79

09/28/2015

Easy to make and enjoyable. Dressing was a little thick for my taste. I'll try diluting with additional lemon juice and water next time.

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