Serves 2-4
This has become my go-to side dish this winter and my favorite way to cook butternut squash is roasting, which brings out the sweetness as well as the savory flavor. It’s such an easy, good for you and versatile vegetable that’s low in calories but packed with tons of nutrients like vitamin A, vitamin C, magnesium and potassium. It goes well with any kind of protein or for a plant-based or meatless Monday meal, add some brown rice, quinoa or cauliflower rice and enjoy!
Ingredients:
1 medium Butternut squash
3 cups baby spinach
Coconut oil or Ghee
Sea salt and freshly ground pepper
½ cup toasted sesame seeds
Olive oil
Tahini Drizzle:
1/3 cup tahini
2-3 tablespoons Coconut Aminos
Salt and Pepper to taste
Water
Preparation:
Preheat oven to 400 degrees. Clean the squash, cut in half and remove seeds. Melt coconut oil or ghee to coat squash flesh, and season with salt and pepper. Bake facing down on baking sheet for about 30-40 minutes until softened. Remove from oven and once it’s cool enough to handle, remove skin and cut into cubes. Put cubes back on a baking sheet, toss with a little more oil or ghee and bake for another 10-15 minutes, turning once or twice during cooking time. When squash is starting to caramelize, add spinach and toss with squash and cook for another 5 minutes. Remove everything when spinach is wilted.
While squash is roasting, toast the sesame seeds by preheating toaster to 200 degrees. Spread seeds on baking tray and spray or toss lightly with olive oil and sprinkle with salt. Bake for 5-10 minutes to slightly brown. Remove from toaster.
To prepare the tahini dressing:
In a bowl add tahini, salt, pepper, and coconut aminos. Whisk until thoroughly blended.
Add water 2 tablespoons at al time, whisking after each addition until smooth. By 4-6 tablespoons dressing should be perfectly creamy.
Serving:
Plate the roasted squash and spinach. Sprinkle with sesame seeds and drizzle with dressing.
Enjoy!