Tahini is basically the national sauce of Israelwe put it on everything!
And this dish reminds me of home three times over.
About 10 years ago, I was visiting a chef friend in Israel.
Photo: Caitlin Bensel
But Liam finished the bowlevery last cucumber and radishand asked for more!
I credit it all to that sauce.
Salty, sweet, creamy, and delicious, it makes the dish.
Toss squash with oil and 12 teaspoon salt on a large baking sheet.
Roast until tender, lightly browned, and crisp in places, about 40 minutes.
Add 1 or 2 tablespoons more water to thin sauce to a pourable consistency, if necessary.
Top with pepitas, sesame seeds, and cilantro.
