Roast Butternut Squash with Whipped Tahini, Pickled Red Onion & Mint

Name: Roast Butternut Squash with Whipped Tahini, Pickled Red Onion & Mint
Ingredients: 1 butternut squash (around1.2kg), halved, deseeded and cut into rough large chunks; 3 tablespoons neutral oil (such as groundnut or sunflower); 1 red onion, finely sliced; glug of red wine vinegar; 200g tahini, or more to taste; squeeze of lemon juice; handful of mint leaves; good-quality olive oil, for drizzling; sea salt flakes and black pepper

www.anotherpantry.co.uk

Roast butternut squash with whipped tahini, pickled red onion, and mint. Perfect as a side, great for autumn/winter dinners. Serves 4.

View full recipe on www.anotherpantry.co.uk

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Ingredients

1 butternut squash (around1.2kg), halved, deseeded and cut into rough large chunks
3 tablespoons neutral oil (such as groundnut or sunflower)
1 red onion, finely sliced
glug of red wine vinegar
200g tahini, or more to taste
squeeze of lemon juice
handful of mint leaves
good-quality olive oil, for drizzling
sea salt flakes and black pepper