Spiced Butternut Squash
1 butternut squash, seeds removed and sliced into 1 inch rounds or moon shapes (we prefer skin on for extra fiber!)
2 tbsp olive oil
1 1/2 tbsp Togarashi spice (or substitute with a blend of 1 tsp toasted sesame, 1 tsp orange zest, 1 tsp chili flakes, grind fresh pepper, 1/2 tsp flaky sea salt)
2 tbsp Seed + Mill Organic Tahini (any of our flavors would be delicious here!)
1. Preheat oven to 400 °F and line a baking sheet with parchment paper.
2. In a bowl, coat squash slices in olive oil and toss with Togarashi, mixing well to coat each piece.
3. Lay out butternut squash pieces in a parchment paper-lined baking sheet, making sure each piece is separated.
4. Roast until golden brown, about 30 minutes.
Also in Recipes
This recipe comes from Jessie Sheehan's new book Snackable Bakes, which we cannot wait to bake our way through!
"These are a take on my MIL’s Oh Henry!® bars, a fantastically chewy and flavorful bar cookie, that gives off plenty of the caramel/peanut/chocolate vibes of the actual candy. That is due to a slightly nutty oat base that is briefly cooked on the stovetop, baked, and then topped with a chocolate glaze. They were on regular rotation when my husband was growing up and I’m still jealous about that. Here, I’ve given them a little tahini makeover (usually they call for peanut butter) and I’m pretty darn excited about it."
We had a lot of fun making these skewers with the vegan kelp “meat” made by our friends at Akua! Anything that involves a grill, warm weather, good company and delicious whole ingredient food is going to keep us happy!
We paired these skewers with a vibrant, herby tahini sauce that is perfect as a skewer dipping, drizzle sauce, salad dressing or crudite dip!