I want to tell you how grateful I am that you’re a vital part of my extended family. I couldn’t ask for a better grassroots team. You’ve played a major role in helping us defy all odds and win big in the midterm elections, and I couldn’t be more grateful.
 
One of my family’s favorite traditions is to cook Thanksgiving dinner so I thought I’d pass along a delicious recipe that we love.

I hope you have a wonderful time safely celebrating the holiday with loved ones.

Thanks,
Debbie

P.S. If you’d like to see more recipes, please follow me on Instagram: @cleancookingcongresswoman.

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  Roasted Butternut Squash Salad with Creamy Tahini Dressing (Cook’s Country recipe)
Serves 6

INGREDIENTS
Roasted Squash:

• 2- to 2¼-pound butternut squash, peeled, seeded, and cut into 1-inch pieces (about 7 cups)
• 1 red onion, halved and sliced through root end, ½ inch thick
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons ground cumin
• 1¼ teaspoons table salt
• ½ teaspoon pepper

Dressing and Salad:

• ¼ cup tahini
• ¼ cup water
• 2 tablespoons mayonnaise
• 2 tablespoons lemon juice
• 1 garlic clove, minced
• ½ teaspoon table salt
• ¼ teaspoon pepper
• 5 cups baby arugula
• ¾ cup pecans, toasted and chopped
• 1/3 cup pitted kalamata olives, chopped
• ¼ cup chopped fresh mint

DIRECTIONS

1. For the roasted squash: Adjust oven rack to middle position and heat oven to 425 degrees. Toss the roasted squash ingredients together in a bowl. Spread vegetables in a single layer on rimmed baking sheet. Roast until squash and onion are browned and tender, 35 to 45 minutes, stirring halfway through roasting. Remove sheet from oven and let cool for 15 minutes.


2. For the dressing and salad: Meanwhile, whisk tahini, water, mayonnaise, lemon juice, garlic, salt and pepper in the now-empty bowl until creamy and thoroughly combined, about 30 seconds. Reserve ¼ cup dressing.


3. Add arugula to remaining dressing in bowl and toss to combine. Season with salt and pepper to taste. Spread arugula on large serving platter. Top with squash and onion, pecans, olives and mint. Drizzle salad with reserved dressing. Serve.