Ingredients:
1 butternut squash-about 1¼ pound
(cut into ½-inch-thick wedges or half-moons)
2 red onions, cut into 1-inch wedges
2 tbsp. olive oil
1/4 c. tahini
2 tsp. grated lemon zest and 2 Tbsp lemon juice
2 tbsp. water
4 c. baby kale
1/4 c. cilantro, chopped
1/4 c. sliced almonds, toasted
Salt and Pepper
Directions:
Heat oven to 450°F - 230C
On a large baking tray, toss squash and onions with 2 tablespoons oil and ¼ teaspoon salt and pepper each.
Roast until golden brown and tender (25 to 35 minutes).
Whisk together tahini, lemon juice, water, and ¼ teaspoon salt.
Add additional water if the dressing is too thick.
Toss squash with kale and arrange on a platter. Drizzle with dressing and sprinkle with lemon zest, cilantro, and almonds.
