Roasted Butternut Squash With Middle East Hint

4-6
Servings
20m
Prep Time
35m
Cook Time
55m
Ready In

Recipe: #35947

November 09, 2020



"I never know what to do with squash, but with a bit of Middle East style ingredients, this makes for an interesting twist on squash."

Original recipe yields 4-6 servings
OK

Nutritional

  • Serving Size: 1 (298 g)
  • Calories 357.1
  • Total Fat - 22.4 g
  • Saturated Fat - 3.2 g
  • Cholesterol - 0 mg
  • Sodium - 324.7 mg
  • Total Carbohydrate - 38.3 g
  • Dietary Fiber - 7.7 g
  • Sugars - 7.5 g
  • Protein - 8.1 g
  • Calcium - 242.7 mg
  • Iron - 2.7 mg
  • Vitamin C - 54 mg
  • Thiamin - 0.6 mg

Step 1

Preheat oven to 400ºF.

Step 2

Toss squash with oil, half of the salt and pepper on a non-stick jelly-roll pan.

Step 3

Roast until tender and slightly browned about 35 minutes. Turn once to evenly brown.

Step 4

In a food processor, whiz garlic adding tahini, water, honey, lemon juice and salt and pepper, to taste.

Step 5

Add a little more water if needed to make a sauce-like consistency.

Step 6

Put roasted squash on a serving platter and drizzle the sauce. Sprinkle with chopped pistachios and parsley.

Step 7

Can be served warm or at room temperature.

Tips & Variations


No special items needed.

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