Tahini Yogurt Butternut Squash
Tahini Yogurt Butternut Squash is a satisfying meatless main dish or a tasty side dish and this is perfect for a special dinner. And Butternut Squash is high in fiber, so this recipe has only 13 net carbs per serving!
Raise your hand if you’re a member of the 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 especially like roasted butternut squash!
And I don’t think I’ve ever had roasted butternut squash that wasn’t good, but this recipe for Tahini Yogurt Butternut Squash has to be one of the most interesting and tasty butternut squash dishes I’ve made.
I’d love this as a meatless main dish, but it would also make a nice side dish. And anyone who likes butternut squash and enjoys the middle eastern combination of Tahini Sauce and yogurt is probably going to like this recipe!
What ingredients do you need for this recipe?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- butternut squash
- Olive Oil (affiliate link)
- Ground Cumin (affiliate link)
- Aleppo Pepper (affiliate link), or use a smaller amount of regular red pepper flakes
- green onions
- Tahini Sauce (affiliate link)
- fresh-squeezed lemon juice, I used my fresh-frozen lime juice
- Ground Sumac (affiliate link)
- garlic puree or Minced Garlic (affiliate link)
- plain Greek yogurt
What is Tahini?
Tahini (affiliate link) is a paste made from crushed sesame seeds. It’s a common ingredient in Hummus, Baba Ghanoush, and many middle eastern sauces, and is used as a condiment on meat and vegetables in all parts of the Middle East. The tahini adds amazing flavor to the sauce in this recipe, especially if you use the Soom Tahini (affiliate link) that I’m so fond of.
Can you use other winter squash for the Tahini Yogurt Squash recipe?
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.
Want tips for cutting up fresh Butternut Squash?
Read my post about How to Peel and Cut Up a Butternut Squash for tips to make it easier! 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 Winter Squash to find all the recipes. And check out Butternut Squash and Sausage Meal for another easy dinner idea featuring Butternut Squash!
How to Make Tahini Yogurt Butternut Squash:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- 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 (or a little more) and 2 tsp. ground cumin.
- Arrange 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, 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.
- 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 plain 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.
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 Tahini Yogurt Butternut Squash, and I 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 does have some carbs, but it contains a fair amount of fiber so this recipe has only about 13 net carbs per serving.
Find More Recipes Like This One:
Use Winter 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 might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe was first posted in 2012. It was last updated with more information in 2023.