Honeynut Squash with Herby Cashews and Tahini Drizzle

Instructions

• 4 honeynut squashes (about 2lbs)
• ¼ cup olive oil, divided
• 4 scallions, cut into 1-2 inch pieces
• ¼ cup tahini
• 2 tbsp lemon juice
• ¼ tsp ground cumin
• 3 tbsp cold water
• Imperfect Foods Garlic & Herb Roasted Cashews, chopped, to garnish
• Parsley, chopped, to garnish
• Salt and pepper to taste

1. Preheat the oven to 425F. Halve the squash and remove the seeds (save them, roast them, have them as a snack!). Toss cut squash with half the olive oil and season with salt and pepper. Roast, cut side down for 15 minutes.
2. After 15 minutes, add cut scallion to the sheet pan and continue to roast until squash is tender and well browned, about 15 additional minutes.
3. While squash is roasting, add tahini to a small mixing bowl with lemon juice, cumin, and a pinch of salt. Add cold water 1 tbsp at a time until a completely smooth mixture forms. Finish the sauce by whisking in the remaining oil and adjusting the seasoning to your liking. The sauce should be thin enough to drizzle but not watery.
4. Remove squash from the oven and transfer to a serving platter. Drizzle tahini sauce over the squash and garnish with chopped Garlic & Herb Roasted Cashews and chopped parsley.

Recipe Notes and Variations

• Save the seeds! Season them with a little salt, pepper, and oil and roast until crispy. Enjoy as a snack or crunchy topper for soups and salads.
• Check out our Squash Cheat Sheet for more tips like how to make scooping out the seeds easier.