Vegan Roasted Squash with Black Beans and Tahini Dressing - Farrington Oils

Ingredients

• 1/2 butternut squash peeled and diced into roughly 2cm cubes
• 1 onion peeled and cut into large chunks
• 8g sage leaves
• 3 tbsp Mellow Yellow Rapeseed Oil
• 1 lemon (grated zest and juice)
• 1 tbsp Tahini
• 1 tbsp water
• 1 small garlic clove crushed
• 4g parsley leaves chopped
• 4g mint leaves chopped
• 6g tarragon leaves chopped
• Salt and black pepper
• 1 can black beans (drained and rinsed)