Roasted Kabocha with Tahini Dressing recipes

Ingredients

• 3 lb kabocha squash or butternut squash, seeded and cut into 8 equal slices
• ½ teaspoon kosher salt
• 1 teaspoon zaatar
• ¼ teaspoon black pepper
• 3 tablespoons Olive oil
• ½ cup whole milk Greek yogurt
• 2 teaspoons tahini paste (?)
• 2 teaspoons fresh squeezed lemon juice
• ¼ cup Italian parsley, finely minced
• ½ cup pomegranate seeds
• 2 tablespoons pistachio dust (see recipe for instructions)

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