Roasted Squash with Lemon-Tahini Sauce

Name: Roasted Squash with Lemon-Tahini Sauce
Yield: 6
Ingredients: 1 small kabocha squash or large acorn squash (1 pound), scrubbed, cut into 1-inch-thick wedges, seeded; 1 1-pound delicata squash, scrubbed, cut into 1-inch-thick wedges or rings, seeded; 7 tablespoons extra-virgin olive oil, divided; 1 1/2 teaspoons cumin seeds, divided; Kosher salt, freshly ground pepper; 4 scallions, cut into 2-inch pieces; 2 tablespoons fresh lemon juice; 1 tablespoon tahini (sesame seed paste); Aleppo pepper or crushed red pepper flakes

Roasted Squash with Lemon-Tahini Sauce was pinched from <a href="http://www.bonappetit.com/recipes/quick-recipes/2012/12/roasted-squash-with-lemon-tahini-sauce" target="_blank">www.bonappetit.com.</a>

"Browned edges mean great flavor for this side. If the squash hasn't browned, roast it a little longer...."

INGREDIENTS

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1 small kabocha squash or large acorn squash (1 pound), scrubbed, cut into 1-inch-thick wedges, seeded

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1 1-pound delicata squash, scrubbed, cut into 1-inch-thick wedges or rings, seeded

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7 tablespoons extra-virgin olive oil, divided

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1 1/2 teaspoons cumin seeds, divided

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Kosher salt, freshly ground pepper

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4 scallions, cut into 2-inch pieces

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2 tablespoons fresh lemon juice

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1 tablespoon tahini (sesame seed paste)

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Aleppo pepper or crushed red pepper flakes

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