1 small butternut squash (peeled, seeded, and cut into 1-inch pieces or 3 cups pre-peeled squash)
2 tbsp extra-virgin olive oil
½ tsp ground cumin
Pinch red pepper flakes
Salt and freshly–ground black pepper
⅓ cup greek yogurt
2 tbsp tahini
1 tbsp lime juice
1 ½ cup halved Mystic Treat™ grapes
¼ cup coarsely chopped cilantro
Servings: 4
1Preheat oven to 400°F.
2Line a cookie sheet with sides with parchment paper.
3On the cookie sheet, toss the squash with the oil, cumin, red pepper flakes, and salt and pepper.
4Spread into a single layer and roast until tender and browned, 25–30 minutes.
5Let cool 15 minutes.
6Remove from oven.
7While squash is roasting, whisk together the yogurt, tahini, and lime juice.
8Season with salt, pepper, and 1-2 tablespoons of water.
9Mix the grapes and cilantro in with the squash, and transfer to a serving dish.
10Drizzle with the dressing. Include with the remaining dressing on the side.
