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.

How to Make It

Step 1

Preheat oven to 425°.

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.

Ratings & Reviews

Just ok

medelo79
December 05, 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.

Tasty and filling

daneanp
September 29, 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.