Roasted Butternut Squash and Cauliflower with Citrus-Tahini Dressing

Categories: Vegetables

Ingredients

• 1 small butternut squash, peeled and diced
• 1/2 heat cauliflower, separated into 1-inch florets
• 1 red onion, thickly sliced
• 2 cloves garlic, smashed, peeled and finely chopped
• 1/2 to 1 tsp. crushed cumin seed
• 1/4 to 1/2 tsp. ancho chile powder
• Generous pinch ground cinnamon
• generous pinch smoked paprika
• Salt and ground black pepper, to taste
• Olive oil
• Juice of 1/2 orange
• juice of 1 lime
• 2 Tbsp. tahini
• 2 Tbsp. water
• 1 handful fresh cilantro leaves or flat-leaf parsley, chopped

Directions

1. Heat oven to 425 degrees.

2. In a large bowl, combine the squash, cauliflower,

3. onion, garlic, spices, salt and pepper and toss to combine. Drizzle generously with olive oil. Spread mixture on a rimmed baking sheet. Roast 25 minutes or until vegetables are tender and golden brown.

4. In a small bowl, whisk together the orange and lime juices, the tahini and water. Season with salt and pepper. Pour dressing over vegetables and toss gently to coat.

5. Transfer mixture to serving -platter. Sprinkle with cilantro or parsley. Serve warm or at room temperature.

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