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This sounds like a whole bunch of weird in one dish, but it’s freaking delicious. I ate both servings in one day – and was suuuuuuuuuuper sad when I didn’t have enough for leftovers the next day.

gluten-free, paleo, vegetarian, vegan

Dilled Butternut Squash

Small butternut squash
3 Tbsp. fresh dill
2 tsp. paprika
1 Tbsp. onion powder
1 Tbsp. garlic powder
2 tsp. cumin powder
2 tsp. cayenne powder
1/4 c. tahini
2 Tbsp. lemon juice
1 Tbsp. pomegranate molasses
2 Tbsp. water
Fat of choice
Mustard oil (optional – this ingredient is Middle Eastern/Indian and is freaking delicious with roasted veggies and meats)
Salt & pepper

Preheat your oven to 200C/400F. Chop your butternut squash into 1/2 inch chunks, and arrange in a single layer on a baking sheet. Drizzle with your favorite fat (I used coconut oil) and sprinkle with salt & pepper. Drizzle with a little mustard oil as an accent – I used about a Tablespoon (think of it like sesame oil in Japanese food) and I think that was the right amount.

Bake 25 minutes or until soft.

Note: I don’t peel my squash and don’t mind the skin – you may want to peel yours; you don’t have to. 

While your squash is roasting, combine the rest of the ingredients in a large bowl into a thick paste. Whisk in the water slowly until you reach your desired consistency.

When the squash is done, add to the bowl and toss to combine.

Serves 2 as a side dish