This squash recipe will leave you with some extra green tahini, which you can use as a salad dressing or a dip for crudités. Serve with a roast chicken and mixed green salad for a complete meal.
Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.
Toss squash with 1 tablespoon oil, cumin and 1/4 teaspoon salt in a large bowl. Transfer to the prepared baking sheet. Roast until tender, 30 to 35 minutes.
Combine cilantro, parsley, tahini, water, oil, lemon zest, lemon juice, garlic and salt in a blender. Blend until smooth.
Serve the squash drizzled with 2/3 cup of the green tahini. (Reserve the rest for another use.)
To make ahead: Refrigerate green tahini (Step 3) for up to 1 week.
1 starch, 2 1/2 fat