Roasted Squash and Grains with Tahini-Honey

Name: Roasted Squash and Grains with Tahini-Honey
Yield: 2 servings
Ingredients: ½ cup farro or barley; Kosher salt; 1 acorn squash (about 1¼ pounds), cut into 1¼-inch wedges; 1 large red onion, root end attached, cut into ¾-inch wedges; ¼ cup plus 3 tablespoons extra-virgin olive oil, divided; 1 lemon, halved; 2 tablespoons tahini; 2 teaspoons honey; Freshly ground black pepper; 2 large eggs; 1 cup cilantro leaves with tender stems, coarsely chopped

By Andy Baraghani

December 26, 2017

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Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Emily Eisen

Make a double batch of the tahini-honey sauce at the beginning of the week to use on salads, as a dip for crunchy vegetables, or drizzled over seared salmon.

Recipe notes

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