Reprinted with permission from The Tahini Table by Amy Zitelman, Agate Publishing, November 2020. Serves 6 Wildly pretty and so easy, these vegetables can be roasted ahead. Simply refresh them in the microwave or a warm oven and finish with the sauce, freshly toasted nuts, freshly chopped herbs, and toast made from a crusty artisanal bread. 1 (2-pound) butternut squash, peeled, seeded, and cut into wedges 5 tablespoons extra-virgin olive oil, divided 2 large leeks, cut into 1

24 dried figs 24 pitted dates ½ cup of dried apricots ½ cup pomegranate seeds 2 Granny Smith apples ½ cup toasted sesame seeds 1 tablespoon of honey 2 teaspoons ground ginger 1 teaspoon cinnamon ¼ teaspoon cayenne pepper (or more to taste) Instructions In a food processed pulse figs, apricots, and dates into a rough paste Peel Granny Smith apples and grate them with the largest holes on your grater Combine all ingredients in a bowl, allow to sit in fridge for atleast 24 hours