Roasted Butternut Squash Wedges with Tahini-Yogurt Sauce
Roasted Butternut Squash Wedges with Tahini-Yogurt Sauce are a satisfying meatless dish or a lovely side dish for a holiday dinner. Use Butternut Squash to find more recipes ideas with my favorite winter squash!
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 the most unusual butternut squash dish 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 my favorite Greek Yogurt keeps the sauce pretty healthy.
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 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.
More Tasty Meatless Ideas with Butternut Squash:
Lemony Quinoa with Butternut Squash from Fat Free Vegan Kitchen
Sweet and Spicy Butternut Chili from Gluten-Free Goddess
Roasted Butternut Squash with Rosemary and Balsamic Vinegar from Kalyn’s Kitchen
Roasted Butternut Squash Tacos with Caramelized Onions and Parmesan from Bake Your Day
Spicy Roasted Butternut Squash with Smoked Sweet Paprika from Kalyn’s Kitchen
Roasted Butternut Squash Wedges with Tahini-Yogurt Sauce, Sumac, and Aleppo Pepper
Roasted Butternut Squash Wedges with Tahini-Yogurt Sauce, Sumac, and Aleppo Pepper are a satisfying Meatless Monday dish or a lovely side dish for a holiday dinner.
- 1 large butternut squash (about 3 lb.)>
- 2 T olive oil
- 2 tsp. ground cumin
- Aleppo Pepper (or other spicy red pepper flakes) to taste (about 2-3 tsp.)
- 2 T thinly sliced green onions
- 1 1/2 T Tahini
- 1 T lemon fresh-squeezed (or fresh-frozen) lemon juice
- 2 T water
- 1/2 tsp. Powdered Sumac (or more; the Sumac is optional in the sauce, but good)
- 1-2 tsp. garlic paste (finely ground garlic)
- 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, lemon juice (can use fresh-frozen lemon juice), water, Powdered Sumac, garlic, and Greek yogurt to make the sauce. (You might want to start with the smaller amount of garlic and then add more if you’d like it more garlicky.)
- Serve squash hot, with the Tahini-Yogurt Sauce drizzled over and sprinkled with Aleppo Pepper and sliced green onions.
Recipe adapted from Roasted Squash with Tahini-Lemon Sauce in Bon Appetit, December 2012.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
I loved this Roasted Butternut Squash Wedges with Tahini-Yogurt Sauce, Sumac, and Aleppo Pepper and still remember how excited I was when I discovered that butternut squash was permitted for phase 2 or 3 of the South Beach Diet. Winter squash is too high in carbs for a strict low-carb diet, but it contains a fair amount of fiber.
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