Roasted Butternut Squash with Asian Tahini and Pepitas Recipe
Active time: 30 minutes
Total time: 1 hour
Preheat oven to 450°. In a large bowl, toss together squash, oil, 1 Tbsp. honey, crushed garlic, rosemary, 2 tsp. salt and pepper. Spread out evenly on a large rimmed baking sheet and roast, stirring once or twice, until very tender and deep golden brown, about 35 minutes. Discard rosemary stem.
Meanwhile, in a medium bowl, whisk together tahini, 2 Tbsp. water, lemon juice, rice vinegar, remaining 1 Tbsp. honey, soy sauce, grated garlic and remaining ¼ tsp. salt.
To serve, arrange squash on a large platter, drizzle tahini over top, and scatter with pepitas.