Roasted Squash Salad with Tahini Dressing

  • 2-1/2 lb. winter squash, peeled and cut into small pieces (I used a mixture of butternut and acorn squash)
  • 1 red onion, cut into 1-1/4 inch wedges
  • 1 yellow onion, cut into 1-1/4 inch wedges
  • 1/4 c. olive oil
  • Salt and pepper, to taste
  • 1/4 c. light tahini paste
  • 1 T. lemon juice
  • 2 T. water
  • 1 T. chili oil
  • 1 small garlic clove, crushed
  • 1/4 c. chopped walnuts, toasted
  • 1 1/2 T. sesame seeds (I used black sesame seeds for contrast)

Preheat the oven to 425F. Put the squash and onions into a large mixing bowl. Add the olive oil, salt, pepper, and toss well.

Spread the vegetables on a baking sheet and roast in the oven for 30-40 minutes or until the vegetables have taken on some color and are cooked through. Remove from the oven and set aside to cool.

To make the sauce, place the tahini in a small bowl along with the lemon juice, water, chili oil, and garlic. Whisk together until it’s the consistency of honey, adding more water or tahini if necessary.

To serve, spread the vegetables out on a large serving platter and drizzle over the tahini dressing. Serve the rest on the side. Sprinkle the walnuts and sesame seeds immediately before serving.

  • Yields: 8 servings
  • Preparation Time: 1 hour
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