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!
Servings: 8 servings
Ingredients
For the spiced butternut squash
- 2 lb butternut squash
- 2 tbsp olive oil
- 2 tsp kosher salt
- 1 tsp ground cinnamon
- 1 tsp cumin
For the tahini sauce
- ½ cup tahini
- 3 tbsp fresh lemon juice
- 1 tsp kosher 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.2 lb butternut squash
- 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.2 tbsp olive oil, 2 tsp kosher salt, 1 tsp ground cinnamon, 1 tsp cumin
- 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.½ cup tahini, 3 tbsp fresh lemon juice, 1 tsp kosher salt, 2 cloves 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
Serving: 1serving | Calories: 174kcal