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Roasted Butternut Squash Wedges with Tahini-Yogurt Sauce, Sumac, and Aleppo Pepper
KALYN'S KITCHEN11Ingredients
55Minutes
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Ingredients
US|METRIC
5 SERVINGS
- 1 butternut squash (large, about 3 lb.)
- 2 Tbsp. olive oil
- 2 tsp. ground cumin
- aleppo pepper (or other spicy red pepper flakes to taste, about 2-3 tsp.)
- 2 Tbsp. sliced green onions (thinly)
- 1 1/2 Tbsp. tahini
- 1 Tbsp. lemon (fresh-squeezed, or fresh-frozen lemon juice)
- 2 Tbsp. water
- 1/2 tsp. sumac (Powdered, or more; the Sumac is optional in the sauce, but good)
- 2 tsp. garlic paste (finely ground garlic)
- 1/4 cup fat free greek yogurt (I love Fage Total 0% Greek Yogurt, but there are other good brands.)
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