Roasted Squash with Green Tahini

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.)