Officially this is “roasted butternut squash with sweet spices, lime, and green chilies” and for once, I followed the recipe insanely closely.
After having such success, I went and got a second cookbook by the same author. I’d made a few dishes with butternut squash (and forgotten to photograph), but this one interested me. Limes, tahini, and squash?
It was January. Why not.
Don’t eat the limes. Squish them over the food, but eating them is a little surprising. If you don’t like tahini, try greek yogurt or some mild goat cheese. I omitted the chile and sprinkled red pepper instead.
Source: Plenty, pg 65 & 67