Squash, Grape and Tahini Salad


1 medium butternut squash (about 2 pounds), peeled, seeded and cut into 1/2-inch thick slices
2 tablespoons extra-virgin olive oil
salt and freshly ground black pepper
2 tablespoons sesame tahini
1 small clove garlic, minced
1 tablespoon lemon juice
2 1/2 tablespoons hot water
pinch of cayenne
1 cup halved red California grapes
1/2 teaspoon zaatar spice blend (a delicious Middle Eastern herb and spice blend)

(Serves 4)


Heat oven to 475 F.

Toss squash with oil and spread on baking sheet lined with foil or parchment. Sprinkle with salt and pepper, and roast until squash is tender, about 20 minutes. Transfer to platter.

In small bowl, whisk together tahini, garlic, lemon, water, cayenne and salt and pepper to taste. Sprinkle grapes over squash and drizzle with tahini sauce. Sprinkle with zaatar and serve.

Source: Grapes from California