Name: Roasted Squash with Lemon-Tahini Sauce
Prep time: 20 minutes
Total time: 40 minutes
Yield: 6 Servings
Ingredients: 1 small kabocha squash or large acorn squash (1 pound), scrubbed, cut into 1-inch-thick wedges, seeded; 1 1-pound delicata squash, scrubbed, cut into 1-inch-thick wedges or rings, seeded; 7 tablespoons extra-virgin olive oil, divided; 1 1/2 teaspoons cumin seeds, divided; Kosher salt, freshly ground pepper; 4 scallions, cut into 2-inch pieces; 2 tablespoons fresh lemon juice; 1 tablespoon tahini (sesame seed paste); Aleppo pepper or crushed red pepper flakes

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