Roast Chicken with Butternut Tahini Purée
Ingredients
- 2 tablespoons olive oil, divided
- 1 2-lb. butternut squash, halved, seeds removed
- Kosher salt and freshly ground pepper
- 2 garlic cloves, unpeeled
- ¼ cup tahini
- ½ teaspoon ground cumin
- ¼ teaspoon smoked paprika
- 2 tablespoons lemon juice, plus lemon wedges for serving
- 1 3½–4-lb. chicken
- Fresh cilantro leaves with tender stems (for serving)
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