Recipe by George Duran

Roasted Butternut Squash with Honey Tahini Sauce

Parve Parve
Easy Easy
4 Servings
Allergens

Contains

- Sesame

Ingredients

Roasted Butternut Squash with Honey Tahini Sauce

  • 2 pounds butternut squash, peeled, seeded and cut into small chunks

  • 1 tablespoon fresh thyme leaves or fresh chopped rosemary

  • olive oil

  • salt

  • black pepper

  • 2 cubes Dorot Gardens Frozen Garlic, or 2 cloves minced garlic

Directions

Prepare the Roasted Butternut Squash with Honey Tahini Sauce

1.

Preheat your oven to 425 degrees Fahrenheit and line a baking sheet with Gefen Parchment Paper.

2.

Spread butternut squash on parchment paper and drizzle with olive oil, herbs, salt, and pepper. Roast in oven for 25 to 35 minutes until edges of butternut squash start to brown.

3.

In the meantime, make tahini sauce by whisking the rest of the liquid ingredients plus 1/2 teaspoon salt and 1/4 teaspoon black pepper in a bowl. Whisk in water until you have a smooth drizzling consistency (about half a cup of water or so).

4.

Once squash is cooked, allow to cool for five minutes and serve on a platter. Drizzle with honey tahini sauce and garnish with pumpkin seeds, if desired.

About

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Roasted Butternut Squash with Honey Tahini Sauce

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