1 small butternut squash, peeled, seeded and cut into 1-inch pieces or 3 cups pre-peeled squash
2 tablespoons extra-virgin olive oil
½ teaspoon ground cumin
Pinch red pepper flakes
Salt and freshly ground black pepper
1/3 cup Greek yogurt
2 tablespoons tahini
1 tablespoon lime juice
1 ½ cups halved Mystic Treat™ grapes
¼ cup coarsely chopped cilantro
Preheat oven to 400°F. Line a cookie sheet with sides with parchment. On the sheet pan toss the squash with the oil, cumin, red pepper flakes and salt and pepper. Spread into a single layer and roast until tender and browned, 25 to 30 minutes. Let cool 15 minutes.
While squash is roasting, whisk together the yogurt, tahini and lime juice. Season with salt and pepper and 1-2 tablespoons water.
Mix the grapes and cilantro in with the squash and transfer to a serving dish. Drizzle with the dressing and serve squash with the remaining dressing on the side.