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Roasted Squash with Lemon-Tahini Sauce

The Bon Appétit Test Kitchen
  • 40 minutes
  • Serves 6

INGREDIENTS

1

delicata squash

1

Kabocha squash or large acorn squash (1 pound), small

4

Scallions

2 tbsp

Lemon juice, fresh

1 tbsp

Tahini

1

Aleppo pepper or crushed red pepper flakes

1

Kosher salt

7 tbsp

Olive oil, extra-virgin

1 1/2 tsp

Cumin seeds