(for two servings):
- a small butternut squash
- a bunch of fresh rosemary
- olive oil
- about 2 cups of fresh spinach leaves
- 1 teaspoon toasted sesame seeds
For the dressing:
- 3 tablespoons tahini
- 2 tablespoon lemon juice
- filtered water
- pink salt + pepper
Wash the squash and cut in small chunks (no need to peel). Place on a baking sheet with torn rosemary, drizzle 2- 3 tablespoons of olive oil and bake at 350/ 375° F until soft, mixing around every 10 mn.
In the meanwhile, sautée spinach in a pan with 1 teaspoon ghee and a sprinkle of salt and pepper. Cook for just a few seconds, until just wilted.
Prepare the dressing:
In a small bowl, assemble tahini, salt and pepper, and add lemon juice. The chemistry will change the texture of the dressing, so you will need to add water, one tablespoon at a time, until you get the thickness you desire for your dressing.
Place spinach at the bottom, add squash on top, drizzle dressing and top with some toasted sesame seeds.