From Champagne Tastes
1 delicata squash
1 Tbs olive oil
1 tsp red pepper flakes
1 tsp salt
1/2 cup plain Greek yogurt
1/2 lemon, zested + juiced
1 Tbs tahini (sesame seed paste)
1 tsp salt
Preheat oven to 400ºF.
Cut squash in half lengthways. Scoop out seeds with a spoon. Slice into 1/2" slices.
Arrange on a baking sheet, and drizzle with olive oil. Sprinkle the red pepper and salt over the squash. Roast 20-25 minutes, until the squash is soft and edges are golden-brown.
While the squash roasts, mix together the yogurt, lemon zest, lemon juice, tahini, and salt.
Serve squash immediately with lemon-tahini sauce.