Roasted Hasselback Butternut Squash with Tahini Yogurt Gremolata
Ingredients:
For the Butternut Squash:
* 1 medium butternut squash, peeled and halved lengthwise
* 2 tablespoons olive oil
* 1 teaspoon salt
* 1/2 teaspoon black pepper
For the Tahini Yogurt Gremolata:
* 1 cup plain Greek yogurt
* 1/4 cup tahini
* 1/4 cup chopped fresh parsley
* 1/4 cup chopped fresh mint
* 1/4 cup chopped fresh cilantro
* 1 tablespoon olive oil
* 1 teaspoon lemon juice
* Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Use a sharp knife to score the flesh of the butternut squash into thin slices, about 1/4-inch thick, being careful not to cut all the way through.
3. In a small bowl, whisk together the olive oil, salt, and pepper. Brush the butternut squash halves with the marinade.
4. Place the squash halves on a baking sheet lined with parchment paper.
5. Roast in the preheated oven for 45-60 minutes, or until tender and slightly caramelized.
6. While the squash is roasting, make the gremolata. In a bowl, combine the yogurt, tahini, parsley, mint, cilantro, olive oil, lemon juice, salt, and pepper. Mix well.
7. Remove the squash from the oven and let cool slightly.
8. Spread the gremolata over the roasted butternut squash and serve immediately.
Tips:
* For a sweeter flavor, add a tablespoon of honey or maple syrup to the marinade.
* If you don't have tahini, you can substitute almond butter or cashew butter.
* You can add other herbs to the gremolata, such as basil, oregano, or thyme.
* Serve the roasted butternut squash as a side dish or as a main course with grilled chicken or fish.