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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!
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
1/2 cup Mighty Sesame Tahini
1 tablespoon honey
2 tablespoons Tuscanini Apple Cider Vinegar
approximately 1/2 cup water
roasted pumpkin seeds, for garnish
Preheat your oven to 425 degrees Fahrenheit and line a baking sheet with Gefen Parchment Paper.
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.
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).
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.
Sponsored by Mighty Sesame
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