Roasted Butternut Squash
with Honey Tahini Sauce
George Duran
- Yield: 4 - 6 servings
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!
Ingredients
- 2lbs butternut squash, peeled, seeded and cut into small chunks
- 1Tblsp fresh thyme leaves or fresh chopped rosemary olive oil
- kosher salt and black pepper
- 2cubes Dorot Gardens garlic, or 2 cloves minced garlic
- 1/2C. Mighty Sesame Tahini
- 1Tblsp. honey
- 2Tblsp. apple cider vinegar
- Roasted pumpkin seeds, for garnish
Preparation
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.
