From the October/November 2015 issue
Makes about 1-1/2 cups


  • 2 cups peeled, chopped (1-inch pieces) butternut squash
  • 1 cup peeled, chopped (1-inch pieces) carrots
  • 2 TBSP extra virgin olive oil, divided use
  • 1/2 tsp sea salt, divided use
  • 1/2 cup raw cashews or sunflower seeds
  • 1-1/2 tsp ground cumin
  • 2 TBSP fresh lime juice
  • 2 TBSP tahini
  • 1 garlic clove
  • 1 TBSP water, plus more as needed


  1. Preheat the oven to 400ºF.
  2. On a rimmed baking sheet, toss the squash and carrots

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