Roasted Acorn Squash with Honey Tahini Sauce
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Cooking tools:
- Microplane
- Chef's knife
- Cutting board
- Spoon
- Oven
- Baking sheet
- Whisk
- Mixing bowl
- Measuring cup
- Measuring spoon
Ingredients
- 2 acorn squashes (de-seeded and sliced into thick wedges)
- sprinkle sea salt
- sprinkle turmeric
- sprinkle pepper
- coconut oil spray
- ½ cup tahini
- 1 lemon (juice + zest)
- 1 tsp honey
- sea salt (to taste)
- pepper (to taste)
- ½ cup warm water (or more, to thin)
- ½ cup pistachios
- ½ cup pomegranate seeds
- ½ cup fresh mint leaves
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