This is easily one of my favorite Fall side dishes. The tahini sauce adds richness to the butternut squash with a nutty complexity. Mighty Sesame Tahini allows me to easily squeeze the tahini directly in the sauce saving me on time and clean up!
Pre-heat your oven to 425F and line a baking sheet with parchment paper.
Spread butternut squash on parchment paper and drizzle with olive oil, herbs, salt and pepper. Roast in oven for 25-35 minutes until edges of butternut squash start to brown.
In the meantime make tahini sauce by whisking the rest of the liquid ingredients plus 1/2 tsp salt and 1/4 tsp black pepper in a bowl. Whisk in water until you have a smooth drizzling consistency (about 1/2 C. of water or so).
Once squash is cooked, allow to cool for 5 minutes and serve on a platter. Drizzle with honey tahini sauce and garnish with pumpkin seeds, if desired.