Roasted Butternut Squash and Pomegranate and Tahini

Ingredients

• 1 medium sized butternut squash, peeled, seeded and diced
• 1/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 4 tsp tahini
• 1 tbsp fresh lemon  juice
• 1 tbsp olive oil
• 1 tbsp water
• 1/2 cup pomegranate arils
• 1 cup arugula

Preparation

Preheat oven to 425°. Arrange butternut cubes in a single layer on a rimmed baking sheet; coat with cooking spray.  Sprinkle evenly with salt and pepper. Bake at 425° for 15 minutes or until browned, stirring halfway through cooking. Combine tahini, lemon juice, olive oil and water in a small bowl, stirring with a whisk until smooth.  Combine squash, pomegranate arils, and arugula in a large bowl; toss gently to combine. Drizzle squash mixture with tahini mixture and serve.