Spiced Butternut Squash with Tahini Sauce

Spiced butternut squash sprinkled with tahini sauce in a white platter sitting on wood board with pumpkins and nuts in background on gray slate surface

Spiced Butternut Squash with Tahini Sauce

This spiced butternut squash drizzled with a tahini sauce is not your usual Thanksgiving side dish! The combination of squash and warm spices is super satisfying!

Course Side Dish

Cuisine American

Difficulty Easy

Method Roasting

Prep Time 15

Cook Time 35

Total Time 50

Servings servings

Calories 174kcal

Author Kaleb

Ingredients

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

Instructions

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.

Video

Nutrition