2 medium delicata squashes, scrubbed, cut into 1"-thick wedges or rings, seeded 7 tbs. extra-virgin olive oil, divided 1 1/2 tsp. powdered cumin seed, divided Sea salt, freshly ground pepper 2 tbs. fresh lime juice 1-2 drops doTERRA lemon essential oil 1-2 tbs. tahini (sesame seed paste) 1 little pinch powdered Chimayao chile powder or crushed red pepper flakes 1 tbs. fresh chopped mint (you could also use basil or another fresh herb of your choice, but mint is yummy!)
Preheat oven to 425°F.
Place squash on a rimmed baking sheet.
Toss the squash with 4 tbs. of olive oil and the cumin, then season the squash with salt and pepper. Toss until well-combined and roast for 25-30 minutes (time may vary depending on squash).
Meanwhile, whisk lime juice, essential oil, tahini, chile, and remaining olive oil in a small bowl to blend. Season to taste with salt and pepper.
Transfer squash to a platter. Gently toss the squash in the tahini mixture and sprinkle with the freshly chopped mint. Serve and enjoy!