Roasted Butternut Squash with Tahini-Yogurt Sauce
Roasted Butternut Squash with Tahini-Yogurt Sauce is a satisfying meatless dish or side dish and this is perfect for a special dinner. And Butternut Squash is high in fiber, so this may be lower in net carbs than you think!
Raise your hand if you’re a member of the Roasted Butternut Squash Fan Club. Of course my own hand is wildly waving in the air, which is pretty obvious if you’re following my blog. I don’t think I’ve ever had roasted butternut squash that wasn’t good, but this recipe for Roasted Butternut Squash with Tahini-Yogurt Sauce has to be one of the most unusual butternut squash dishes I’ve made. I’d love this as a meatless dish, but it would also make a nice side dish if you’re not quite sure about roasted squash as a main dish.
What ingredients do you need for this recipe?
- butternut squash
- olive oil
- ground cumin
- Aleppo Pepper (affiliate link), or use a smaller amount of regular red pepper flakes
- green onions
What ingredients do you need for the Tahini-Yogurt Sauce?
- Tahini Sauce
- fresh-squeezed lemon juice, I used my fresh-frozen lime juice
- ground Sumac
- garlic puree or minced garlic
- plain Greek yogurt
Can you use other types of winter squash?
You could use any type of winter squash for this recipe if butternut is not your favorite, and you may prefer a softer-skinned squash variety or a type of squash where you can eat the skin, because cutting up the squash is the hardest part of this recipe. Read my post about How to Peel and Cut Up a Butternut Squash for tips with that! Of course you can buy butternut squash already cut up, but I think the freshly peeled and cut wedges have more flavor, especially for a recipe like this.
Just can’t get enough Butternut Squash?
Check out My Favorite Roasted Butternut Squash Recipes to see more of my butternut side dish squash ideas, or use Butternut Squash to find all the recipes. And check out this Roasted Butternut Squash and Sausage Sheet Pan Meal for an easy dinner idea featuring Butternut Squash!
How to Make Roasted Butternut Squash with Tahini-Yogurt Sauce:
(Scroll down for complete recipe with nutritional information.)
- I start by cutting off both ends of the squash and then cutting it in half down the middle. If your squash has a long neck like this one did, it’s easier to handle if you cut it into two pieces before you start peeling it.
- Then scrape out the seeds, peel the squash with a sharp vegetable peeler, and slice into wedges about 1 inch thick. I cut some of the longer ones in half.
- Toss the cut squash with 2 tablespoons of olive oil and 2 tsp. ground cumin.
- Arrange the squash in a single layer on a cooking sheet that you’ve sprayed with oil or non-stick spray.
- Roast the squash in a 400F/200C oven.
- After 25 minutes, take the pan out of the oven and turn each piece over. Put squash back in the oven to brown the other side.
- While second side browns, whisk together the lemon juice, Tahini, garlic paste, water, Sumac, and fat-free Greek yogurt to make the sauce.
- Also have the Aleppo Pepper (or a smaller amount of hot pepper flakes) and sliced green onions ready.
- Squash is done when it’s softened and nicely browned, about 25-30 minutes more.
- Serve hot, drizzled with the Tahini-Yogurt Sauce and sprinkled with Aleppo Pepper and sliced green onions.
Want Even More Tasty Ideas with Butternut Squash?
Use My Top Ten Recipes for Butternut Squash to see more of my butternut squash faves!
- 1 large butternut squash, about 2 lbs. after trimming
- 2 T olive oil
- 2 tsp. ground cumin
- 2 tsp. Aleppo Pepper (see notes)
- 2 T thinly sliced green onions
- 1 1/2 T Tahini Sauce
- 1 T fresh-squeezed lemon juice (see notes)
- 2 T water
- 1/2 tsp. ground Sumac, or more (see notes)
- 2 tsp. garlic puree (see notes)
- 1/4 cup Greek yogurt
- Preheat the oven to 400F/200C.
- Spray a large baking sheet with olive oil or non-stick spray.
- Cut off both ends of the butternut squash and then use a large knife to cut it in half lengthwise.
- If the squash has a long neck, you might want to cut each piece in half again crosswise.
- Peel squash with a sharp vegetable peeler and then cut into wedges about 1 inch thick. (If some pieces seem too long, cut them in half again.)
- Put squash wedges into a large bowl and toss with the olive oil and then the ground cumin.
- Spread out the squash wedges in a single layer on the baking sheet and roast for 25 minutes.
- Turn each piece of squash over and continue to roast for 25-30 minutes more, or until squash is soft and each piece is lightly browned.
- While the squash roasts, whisk together the Tahini Sauce (affiliate link), lemon juice, water, ground Sumac, garlic, and Greek yogurt to make the sauce.
- Serve squash hot, with the Tahini-Yogurt Sauce drizzled over and sprinkled with Aleppo Pepper and sliced green onions.
Garlic puree is finely ground garlic that comes in a jar. I used my fresh-frozen lemon juice.
Recipe adapted from Roasted Squash with Tahini-Lemon Sauce in Bon Appetit, December 2012.
Amount Per Serving: Calories: 136Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 19mgCarbohydrates: 18gFiber: 5gSugar: 4gProtein: 3g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
I love this Roasted Butternut Squash with Tahini-Yogurt Sauce, and still remember how excited I was when I discovered that butternut squash was permitted for phase 2 or 3 of the original South Beach Diet. Winter squash is a bit high in carbs for a strict low-carb diet, but it contains a fair amount of fiber so check the nutritional information and see what you think.
Find More Recipes Like This One:
Use Butternut Squash or Side Dishes to find more recipes ideas with my favorite winter squash! Use the Diet Type Index to find recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe was posted in 2012. It was updated with more information in 2021.