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.
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 check the Butternut Squash archive page for the 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 Monday main dish, but it would also make a nice side dish if you’re not quite sure about roasted squash as a main dish.
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 like Buttercup, because cutting up the squash is the hardest part of this recipe. 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. The recipe that inspired this one had an olive oil, lemon, tahini sauce, but I loved the creamy Greek yogurt sauce on the hot butternut squash, and using Greek Yogurt keeps the sauce pretty healthy.
I hope you enjoy trying this think-outside-the-box idea for Butternut Squash! You can use My Top Ten Recipes for Butternut Squash to see more of my butternut squash faves!
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 (affiliate link) and sliced green onions.
Want More Tasty Ideas with Butternut Squash?
Check out My Top Ten Butternut Squash Recipes!
- 1 large 3 lb. butternut squash
- 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.
If you don't have Aleppo Pepper (affiliate link) use any spicy red pepper flakes you have. Ground Sumac (affiliate link) is probably optional in the sauce, but very good. 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: 166Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 22mgCarbohydrates: 26gFiber: 8gSugar: 5gProtein: 4g
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 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 too high in carbs for a strict low-carb diet, but it contains a fair amount of fiber.
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.