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Roasted Butternut Squash Wedges with Tahini-Yogurt Sauce, Sumac, and Aleppo Pepper

Kalyn's Kitchen
  • 0 minutes
  • Serves 4 to 6

INGREDIENTS

1

Aleppo pepper

1

Butternut squash (about 3 lb.), large

2 tbsp

Green onions

1 tbsp

Lemon

1 tsp

Garlic paste

1 1/2 tbsp

Tahini

1/2 tsp

Sumac, Powdered

2 tbsp

Olive oil

2 tsp

Cumin, ground

1/4 cup

Greek yogurt

2 tbsp

Water