Roasted Butternut Squash with Pomegranate and Tahini

For a delicious fall side dish, combine baked pumpkin nuts with arugula and pomegranate nuts and drizzle the mixture with tahini dressing.
Preheat the oven to 425 degrees.Arrange the pumpkin nuts in a single layer on a baking sheet with sides; brush with cooking spray. Sprinkle evenly with salt and pepper. Bake at 425 ° C for 15 minutes or until lightly browned, stirring in the middle of cooking.Combine the tahini paste, lemon juice, olive oil, and water in a small bowl, stirring with a whisk, until smooth. Combine the pumpkin, pomegranate nuts, and arugula in a large bowl; mix gently. Drizzle the pumpkin mixture with the tahini mixture.