Roasted Butternut Squash Wedges with Tahini-Yogurt Sauce, Sumac, and Aleppo Pepper
160
calories
11
ingredients
4
servings
276
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Related categories: Side DishesSeafood-freeSoy-freeEgg-freeLacto-vegetarianVegetarian+ See all
Ingredients
1 butternut squash large, about 3 lb.
2 tbsps olive oil
2 tsps ground cumin
aleppo pepper or other spicy red pepper flakes to taste, about 2-3 tsp.
2 tbsps sliced green onions thinly
1 1/2 tbsps tahini
1 tbsp lemon fresh-squeezed, or fresh-frozen lemon juice
2 tbsps water
1/2 tsp sumac Powdered, or more; the Sumac is optional in the sauce, but good
2 tsps garlic paste finely ground garlic
1/4 cup greek yogurt Fat-Free, I love Fage Total 0% Greek Yogurt, but there are other good brands.
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Recipe Instructions
Read the instructions at Kalyn's KitchenNutrition Facts
160
calories
10
g fat
3
g sugar
Amount Per Serving (recipe is 4 servings)
Calories 160
Calories From Fat 90
% Daily Value*
Total Fat 10g
15%
Saturated Fat 15g
75%
Trans Fat g
Cholesterol 5mg
2%
Sodium 20mg
1%
Potassium 470mg
13%
Total Carbohydrates 17g
6%
Dietary Fiber 3g
12%
Sugars 3g
Protein 3g
6%
Vitamin A
240%
Vitamin C
45%
Calcium
10%
Iron
10%
Weight Watchers Points
PointsPlus: 4SmartPoints: 9
