Grace Ramirez's Roasted Squash With Tahini and Pomegranate

Eating a boatload of calories on Thanksgiving may seem inevitable, but just by swapping a potato side dish for Grace Ramirez's savory squash recipe, you'll be able to stay on track with your health goals. One cup of diced butternut squash has half the calories of potatoes, plus it's loaded with vitamin A and potassium. To make dicing and peeling the fall veggie a snap, poke it with a fork, slice off the bottom, and microwave it for about three minutes to soften it.

Get more recipes from The Dish on Oz

1 Large butternut squash (seeds removed and cut into large cubes or wedges)
3 tbsp Olive oil
Flaky sea salt and cracked black pepper (to taste)
3 tbsp Tahini paste
1 tbsp Lemon juice
2 tbsp Greek yogurt
1/3 cup Pomegranate seeds
1 tbsp Parsley (roughly chopped)

Heat the oven to 425°F. Oil or line a baking sheet with parchment paper and set aside.

In a bowl, coat the squash cubes or wedges evenly with oil. Season with salt and pepper and toss well. Spread the squash on the prepared baking sheet, leaving space between each piece of squash.

Roast for 35 to 40 minutes until it’s cooked through and is slightly caramelized. Remove from the oven and let cool.

Place tahini in a small bowl with the lemon juice, yogurt, and a pinch of salt. Whisk to the consistency of a sauce you can drizzle, adding water or tahini as necessary.

Spread the squash on a platter, drizzle the sauce on top, sprinkle on pomegranate seeds and parsley, and serve.

**Note: Calorie count is for one serving of squash and one serving of sauce.