Roasted Butternut Squash Wedges with Tahini-Yogurt Sauce, Sumac, and Aleppo Pepper
- 1 large butternut squash
- 2 T olive oil
- 2 tsp. ground cumin
- Aleppo Pepper (or other spicy red pepper flakes) to taste
- 2 T thinly sliced green onions
- This recipe is vegan
- This recipe is gluten-free
- This recipe is paleo
- Produce
- Aleppo pepper (1)
- Butternut squash, large (1)
- Cumin, ground (2 tsp.)
- Green onions (2 T)
- Cooking & Baking
- Olive oil (2 T)
Preparation
Read recipe preparation on kalynskitchen.com
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Published December 3, 2012 (2 months ago).
170 people saved this recipe.
