This recipe is somewhat random…and yet it somehow works. I thought it was pretty tasty. More carrots were bought this week. Along with a butternuts squash and some golden beets….necessitating more roasting. The idea for this came from a recipe for roasted carrots with spring onions and hazlenuts. It just sounded bland…so i started thinking of ways to add more flavor…and came up with this experiment.  Maybe it was all the  facebook posts about sriracha last week.

Ingredients

• 1 butternut squash chopped into pieces (i used a precut one)
• 1 tbs olive oil
• 1 tbs balsamic vinegar
• 3 carrots
• 1-2 Tbs tahini
• 1-2 tbs sriracha
• 1 handful cashews or any other nut
• 1/2 an onion (i think green onion would be good in this)
• 1 oz cheddar cheese (yes this is the random part)
  

1. Preheat oven to 450
2. Line a pan with parchment. Drizzle olive oil and balsamic over the butternut squash. I also sprinkled a little chili powder over it…you don’t have to. Sprinkle with salt
3. Wrap carrots in foil
4. toss both in the oven until they soften. The butternut squash cooked first–quickly, maybe 20 mins. the carrots took longer, almost 35-40 (Note:  wasn’t precisely timing it so go with how it feels)
5. Cool carrots til you can touch them. chop up the carrots into bit sized pieces (note you could do this before roasting. I forgot).
6. Saute onion in a skillet. Add the squash and carrots. Add the tahini, sriracha. Sprinkle in a little water if the sauce is too thick. Sprinkle in the cheese and mix up until cheese is melted and the flavors come together (about 7 mins).
7. Toast the cashews and toss in.

I used this mixture as a filling for my veggie puffs recipe and I also ate it for dinner with some quinoa. versatile.