Chicken with tahini and butternut squash | Exceldor

Ingredients

• Vegetable oil for cooking
• 6 cups (1.5 L) chicken broth
• 1 butternut squash, with or without skin
• Olive oil
• Sea salt and ground peppe
• 1/3 cup (75 ml) tahini
• Juice of half a lemon
• 1 tsp. (5 ml) olive oil
• 2 garlic cloves, grated
• 1/2 tsp. (3 ml) chili powder
• 1/2 tsp. (3 ml) cayenne pepper
• 3/8 cup (90 ml) hazelnuts, coarsely chopped
• 1/2 cup (125 ml) cilantro, chopped (extra for serving)
• 1 tsp. (5 ml) maple syrup
• Sea salt and ground pepper