Roasted Beets and Butternut Squash

• Peel and cube beets and butternut squash to about 1 inch in size.
• Lay all vegetables flat in one layer on a parchment paper in a large oven tray.
• Drizzle evenly with olive oil.
• Sprinkle all vegetables with Za’atar, garlic salt and black pepper.
• Roast the vegetable in a preheated oven of 400°.
• After 40 minutes carefully give the vegetables a good flip.
• Keep roasting for additional 10-15 minutes.
• Zest one lemon.
• Toast the pumpkin seeds in a small pan over medium heat for 5 minutes.
• Make sure to toss them around for even toasting.

To make the tehina

• Combine lemon juice with raw tehina and stir using a fork.
• Add beet juice and mix to combine.
• Add water and salt and stir to a smooth consistency.

When serving

• Drizzle the roasted vegetables with pink tehina sauce and top with toasted pumpkin seeds and Lemon zest.