Steamed Broccoli and Squash with Tahini Sauce

(Recipe taken from Whole Living Magazine January 2012... I'm telling you--this 21 day challenge is unreal!)

Serves 4

• Broccoli, 1/2 head florets
• Delicata squash, 1 (I think I used a Kabocha or Acorn squash and left skin on for added fiber!)
• Mixed tender greens, 1 cup (I used baby spinach)
• Red cabbage, 1/4 small head

Steam 1/2 head broccoli florets until bright green and tender, about 4 minutes.  Remove and set aside.  Steam one sliced and seeded squash until bright yellow and tender, about 10 minutes.  

In a bowl, toss 1 cup mixed tender greens and red cabbage.  Top with steamed vegetables. Drizzle with 1/4 cup tahini sauce and sprinkle with 1 Tbsp. toasted sesame seeds.

Tahini Sauce:

•  Lemon, 1 
• Garlic, 1 clove
• Tahini, 1/2 cup
• Cumin, 1/2 tsp
• Paprika, 1/2 tsp
• Extra-virgin olive oil, 1 Tbsp
•  Coarse salt and pepper

In a food processor, puree 1/2 cup tahini, grated zest and juice of 1 lemon, 1 Tbsp. olive oil, 1 chopped garlic clove, 1/2 tsp. cumin, 1/2 tsp. paprika, and 3/4 cup water until smooth.  Season with salt and pepper.