Hot Honey Roasted Squash with Whipped Tahini

1

Preheat the oven to 400°F. Grind coriander and cumin seeds in a mortar and pestle until fine and fragrant. In a large bowl, whisk together the ground spices, olive oil, hot honey, apple cider vinegar, and salt. Taste and adjust seasoning.

2

Add the chopped squash to the bowl and toss until each piece is well coated. Spread evenly on a baking sheet.

3

Bake for 10–12 minutes, until golden on one side. Flip and bake for another 5–7 minutes, or until tender.

4

While the squash roasts, make the sauce: combine yogurt, tahini, and garlic in a bowl with a pinch of salt. The mixture will be thick at first. Slowly whisk in ice water, one tablespoon at a time, until light and fluffy. Set aside.

5

To serve, spread the tahini mixture on a platter and top with roasted squash. Drizzle with extra hot honey, then sprinkle with sesame seeds and cilantro, if using. Serve warm or at room temperature.

6

Notes: For a dairy-free version, skip the yogurt and add 2 extra Tbsp tahini. If you don’t have hot honey, use 2 Tbsp honey + 1 tsp chili flakes. The tahini sauce can be made up to 2 days ahead; thin with cold water before serving.