squash- roasted

By Jody

Ingredients

• 3 pound squash- acorn, butternut, kabocha or any winter squash
• 1/3 c evoo
• 3 tbsp honey
• 1/4 c lime juice
• 2 tbsp tahini
• 1 tsp sea salt

Preparation

Step 1

preheat oven to 425 degrees.
scrape out seeds and membranes, then cut squash into 3/4 inch slices.
line baking sheet with parchment paper.
In large bowl whisk together remaining ingredients and add squash to bowl and coat squash with the glaze. spread squash pieces in single layer on baking sheet and drizzle with remaining glaze, cover baking sheet with foil.
roast squash 20 minutes, then remove foil and turn pieces over. return to oven and roast, uncovered until browned 10-15 minutes. season with salt to taste.