Roasted Butternut Squash With Tahini Sauce
Ingredients
- 1 3-pound butternut squash, peeled, seeded, and chopped into 1- to 2-inch chunks
- 2 tablespoons olive oil
- 1 ¼ teaspoons kosher salt, divided
- ½ cup tahini
- 1 clove garlic, grated
- 1 ½ tablespoons honey
- 1 tablespoon soy sauce
- 1 tablespoon lemon juice
- 1 tablespoon rice vinegar
- 3 tablespoons toasted pepitas
- 2 tablespoons toasted sesame seeds
- ½ cup roughly chopped cilantro leaves and tender stems
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