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Every year, I plant more and more squash and pumpkins. The patch started a few years ago with about 50 hills and this year I topped 80 hills. This probably seems odd to most people. I’m in my 30’s and live alone: what could I possibly do with all this harvest? It’s a fair question, but this has never really been a problem for me.
- The heirloom squash is used as decor throughout the fall all around my farm and over at my mom’s place. I love to pile all the varying types on top of each other around my doorways and in emptied flower pots.
- The butternut squash harvest is stored in my basement and becomes part of my go-to meals throughout the winter.
It seems like I find new ways to enjoy squash on a weekly basis (maybe even a daily basis?!). I love how you can take something sweet and balance it with spicy and tangy flavors to create an entirely new dish. And that’s exactly what happens with this spiced butternut squash recipe!
For many of us, myself included, the typical Thanksgiving meal can be… well, bland. The table spread usually consists of numerous brown and white foods. Does this sound like your Thanksgiving table?!
But by experimenting with new flavors over the years, my Thanksgiving menu has become quite unique. I’ve introduced my family to roasted vegetables with harissa, hearty salads with grains, and, of course, butternut squash. Since I cook with so much squash, I continually try to switch up the way I prepare it. It’s pretty much always roasted, but with different spices and sauces.
I’m known to have obsessions. All at once, I decide I love something have to have it in every possible way. This year, my obsession is tahini. In case you haven’t used it before, tahini is a paste made from ground sesame seeds. It’s just like a nut butter: think almond or cashew. The flavor is nutty but marries well with the bright zing from the lemon in the sauce, which helps wake everything right up. When the tahini sauce is drizzled over this spiced butternut squash, the flavors seem exotic but will be the standout dish on your next Thanksgiving menu.
Watch how to make this spiced butternut squash
Spiced Butternut Squash with Tahini Sauce
For the spiced butternut squash
- 2 lb butternut squash
- 2 tbsp olive oil
- 2 tsp kosher salt
- 1 tsp cinnamon
- 1 tsp cumin
For the tahini sauce
- ½ cup tahini
- 3 tbsp lemon juice
- 1 tsp salt
- 2 cloves garlic minced
- Preheat oven to 425°F.
- Cut off ends of the squash. Slice the squash in half lengthwise. Remove the seeds and pith. Cut the squash into pieces approximately ¼-inch thick.
- Pile the squash on a baking sheet and drizzle with olive oil. Add the salt, cinnamon and cumin on top. Mix and spread into an even layer.
- Roast the squash in preheated oven until tender, 25-35 minutes.
- While roasting, prepare the tahini sauce. In a bowl, combine the tahini, lemon juice, salt and garlic.
- Whisk the mixture together until combined. At first, the lemon juice may make the tahini seem curdled, but continue whisking until smooth. If the sauce seems thick, add water one tablespoon at a time until thin enough to drizzle.
- When the squash is finished roasting, place it on a serving dish and drizzle with the sauce.