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Categories:
containers cooking spray kosher salt freshly ground black pepper tahini paste lemon juice olive oil water pomegranate arils arugula
Viewed: 8 - Published at: 4 years agoIngredients
- 2 (11-ounce) containers peeled diced fresh butternut squash
- Cooking spray
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 4 teaspoons tahini paste
- 1 tablespoon fresh lemon juice
- 1 tablespoon olive oil
- 1 tablespoon water
- 1/2 cup pomegranate arils
- 1 cup arugula
Method
- Preheat oven to 425°.
- 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.
- 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.
