Roasted Squash and Beets in Tahini Sauce

Yahoo Health
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If you’re looking for a great veggie side for dinner tonight, look no further. (Photo courtesy of Danielle Walker)

Simple is sometimes the best — and this recipe for roasted squash and beets proves it.

Serves: 4 to 6
Prep time: 20 minutes
Cook time: 25 minutes

Ingredients

  • 1 pound butternut squash, peeled and cut into 1-inch cubes

  • 1 pound golden beets, peeled and cut into ½-inch wedges

  • 2 ½ tablespoons melted ghee or cold-pressed sesame oil. 

  • 2 tablespoons tahini

  • 2 teaspoons fresh lemon juice

  • 2 teaspoons chopped fresh oregano leaves

  • 1 teaspoon chopped fresh rosemary

  • ½ teaspoon sea salt

  • ¼ teaspoon cracked black pepper

  • 2 tablespoons shelled, raw pistachios*

Method

  1. Preheat the oven to 400°F. 

  2. In a large bowl, toss together all of the ingredients, except for the pistachios. Spread in a single layer on a rimmed baking sheet.

  3. Roast for 20 minutes. Stir and rotate the pan halfway through. 

  4. Stir in the pistachios and roast for 5 minutes more. Serve.

*omit for nut-free.

Make-Ahead Tip: The vegetables can be peeled and cut the night before and stored in an airtight container in the refrigerator.

Danielle Walker, founder of www.AgainstAllGrain.com, is the author of the New York Times bestselling cookbooks Against All Grain and Meals Made Simple. For more recipes, visit www.againstallgrain.com.

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