Loved the flavors in this dish! It’s been a while since I’ve used butternut squash in a recipe. I forgot how creamy and delicious it is when roasted. Definitely add the nuts and pickled onions for a more interesting texture. I used pumpkins seeds and pistachios. Next time I might try slivered almonds. I would add more spinach next time, at least a cup or two. You can never have enough greens!

The sauce is very light and refreshing. It thickens once refrigerated, which is great if you want to use the leftovers as more of a spread. Otherwise, add a little water or lemon juice to turn it back into a sauce.

Get the Recipe: Baked Pearl Couscous & Butternut Squash with Basil Tahini