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1 large butternut squash (2 lbs or so, cut into wedges about ¾ inch wide and 2.5 inches wide)
2 red onions, skin removed halved and cut into wedges
4 Tbsp. Spirits & Spice Ginger Sesame Oil
1 tsp. Spirits & Spice Garlic Pepper
Kosher salt
3 Tbsp. light Tahini paste
1.5 tsp Spirits & Spice Calamansi Balsamic
1 small garlic clove, crushed
1 Tbsp. Spirits & Spice Sweet Asian Spice
2 Tbsp. Roasted Pumpkin Seeds
Fresh parsley
Preheat the oven to 475 degrees Fahrenheit. In a large bowl, combine 2 Tbsp. of the Ginger Sesame oil, 1 tsp of kosher salt and 1 tsp of Garlic Pepper. Place the cut squash and onions in the bowl and toss with your hands.
Spread the squash and the onions on a baking sheet (skin side down for the squash) and roast in the oven for 30 to 40 minutes, until the veggies are cooked through and a bit browned. The onions may need to be removed prior to the squash so keep an eye on them. Remove from the oven and allow to cool.
Combine the tahini paste, Calamansi balsamic, garlic clove, and ¼ tsp kosher salt in a small bowl. To serve, spread the vegetables on a large platter, drizzle the tahini sauce over the vegetables and garnish with the pumpkin seeds and the parsley.
From the kitchen of Kim Weiss, owner of Spirits & Spice
