HERBY ROASTED SQUASH + SHALLOTS

Ingredients

• 5 shallots, peeled + halved
• 1 acorn squash, seeded + sliced into 1/2-inch pieces
• 1 butternut squash, seeded + sliced into 1/2-inch pieces
• 3 T olive oil
• sea salt + pepper
• Drizzle:
• 1/4 C black tahini paste (or tahini paste)
• 1 T Savannah Bee Black Sage Honey
• 1 lemon, juiced
• 1 clove garlic, crushed + minced
• 1 T olive oil
• Bella Cucina Calendula & Chive savory salt
• Garnish:
• 1/4 C toasted pistachios, chopped
• 1 bunch fresh mint, chopped
• 1/4 C pomegranate seeds

Instructions

1. Preheat oven to 450 degrees. Line a rimmed baking sheet with parchment paper.

2. Arrange the acorn squash, butternut squash and shallots on the baking sheet. Drizzle with olive oil and season generously with sea salt and pepper.

3. Roast for 30 - 40 minuets, until the vegetables are lightly browned and cooked.

4. While the vegetables are roasting, prepare the drizzle.

5. In a medium bowl, add the tahini paste, honey, lemon juice, garlic, olive oil and savory salt. Whisk until combined. Add 1 T of water if the drizzle is too thick.

6. Arrange the roasted vegetables on a large serving platter. Drizzle with the tahini sauce and sprinkle with pistachios, mint and pomegranate seeds.

Serves 8 - 10

To Be Noted

• Featured Products:
  VIETRI Bellezza Stone Platter
  Savannah Bee Honey Black Sage Honey
  Bella Cucina Calendula & Chive Savory Salt
  Flowers by Petal + Fold

Categories: Lunch + Dinner, Starters + Sides

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