Last minute Christmas recipe!
Roasted Butternut Squash with Spinach and Tahini Dressing
6 cups raw cubed butternut squash
1 tbsp avocado oil
1 tbsp balsamic vinegar
salt and pepper
2 tbsp tahini
1 tbsp olive oil
1 tbsp water
2 cups fresh spinach
Preheat the oven to 415°F. In a bowl, toss together the butternut squash, avocado oil, vinegar, salt, and pepper. Spread squash in a roasting pan and place in the oven for 15 minutes.
Meanwhile, whisk together the tahini, olive oil, and water in a small bowl. Mix in a dash of salt and set aside.
In a serving bowl, combine the spinach, squash and dressing. Serve into individual bowls and top with feta cheese.