Roasted Butternut Squash Wedges with Tahini-Yogurt Sauce

Ingredients

• 1 large butternut squash >
• 2 T olive oil
• 2 tsp. ground cumin
• Aleppo Pepper  to taste
• 2 T thinly sliced green onions
• 1 1/2 T Tahini
• 1 T lemon fresh-squeezed lemon juice
• 2 T water
• 1/2 tsp. Powdered Sumac 
• 1-2 tsp. garlic paste
• 1/4 cup Greek yogurt

Directions

1. Preheat the oven to 400F/200C.Spray a large baking sheet with olive oil or non-stick spray.Cut off both ends of the butternut squash and then use a large knife to cut it in half lengthwise.
2. If the squash has a long neck, you might want to cut each piece in half again crosswise.Peel squash with a sharp vegetable peeler and then cut into wedges about 1 inch thick. (If some pieces seem too long, cut them in half again.)Put squash wedges into a large bowl and toss with the olive oil and then the ground cumin.Spread out the squash wedges in a single layer on the baking sheet and roast for 25 minutes.Turn each piece of squash over and continue to roast for 25-30 minutes more, or until squash is soft and each piece is lightly browned.While the squash roasts, whisk together the Tahini, lemon juice (can use fresh-frozen lemon juice), water, Powdered Sumac, garlic, and Greek yogurt to make the sauce. (You might want to start with the smaller amount of garlic and then add more if you’d like it more garlicky.)Serve squash hot, with the Tahini-Yogurt Sauce drizzled over and sprinkled with Aleppo Pepper and sliced green onions.