Serves two
INGREDIENTS:
1 butternut squash
1-2 tbsp olive oil
1 tsp cinnamon
1 tsp cumin
1 tsp chili powder
Salt, to taste
Crumbled feta
Chopped parsley
1 tsp sumac
Tahini Sauce:
2 tbsp tahini paste
2 tbsp lemon juice
3-4 tbsp water
1 tsp yogurt
Pepper, to taste
DIRECTIONS:
Poke holes with a fork all over butternut squash and microwave for 5 minutes (this is to soften it). Pre-heat oven to 175 deg Celsius (350F). Chop squash in half and remove seeds. Coat with olive oil and sprinkle cinnamon, cumin, chili, and salt. Place in oven for 45 minutes. Once the skin is very tender, place squash on a plate and sprinkle parsley, feta, hazelnut, and sumac.
Mix all the ingredients for tahini sauce together for a more liquid consistency and drizzle on top to taste. Garnish with additional parsley, serve and enjoy!