Name: Roast Chicken With Butternut-Tahini Purée
Yield: 4, plus leftover chicken for lunch Servings
Ingredients: 2 tablespoons olive oil, divided; 1 2-lb. butternut squash, halved, seeds removed; Kosher salt and freshly ground pepper; 2 garlic cloves, unpeeled; ¼ cup tahini; ½ teaspoon ground cumin; ¼ teaspoon smoked paprika; 2 tablespoons lemon juice, plus lemon wedges for serving; 1 3½–4-lb. chicken; Fresh cilantro leaves with tender stems (for serving)

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Danny Kim

Whiz any cooked squash with tahini, lemon, and garlic for hummus-like spread that tastes great with roast chicken.

Recipe notes