Kale Salad with Roasted Butternut Squash and Tahini Dressing - escamil - Hugo deployed website

Ingredients

• 3 to 4 tablespoons tahini
• Juice of 1 lemon
• 1 small garlic clove, minced
• Kosher salt
• 2 tablespoons extra-virgin olive oil
• 1 medium butternut squash (about 1 1/2 pounds), peeled, halved, seeded, and cut into 3/4-inch cubes
• 1 red onion, halved and thinly sliced
• 2 tablespoons olive oil
• Freshly ground black pepper
• 2 bunches flat kale
• 1/4 cup pine nuts, toasted