Roasted Butternut Squash With Pomegranate And Tahini

• 2 (11-ounce) containers peeled diced fresh butternut squash
• Cooking spray
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 4 teaspoons tahini paste
• 1 tablespoon fresh lemon juice
• 1 tablespoon olive oil
• 1 tablespoon water
• 1/2 cup pomegranate arils
• 1 cup arugula

1. Preheat oven to 425u0b0.
2. Arrange butternut squash in a single layer on a rimmed baking sheet; coat with cooking spray. Sprinkle evenly with salt and pepper. Bake at 425u0b0 for 15 minutes or until browned, stirring halfway through cooking.
3. Combine tahini paste, lemon juice, olive oil, and water in a small bowl, stirring with a whisk until smooth. Combine squash, pomegranate arils, and arugula in a large bowl; toss gently to combine. Drizzle squash mixture with tahini mixture.

containers, cooking spray, kosher salt, freshly ground black pepper, tahini paste, lemon juice, olive oil, water, pomegranate arils, arugula

Taken from www.myrecipes.com/recipe/roasted-butternut-squash-pomegranate-tahini (may not work)