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Roasted Butternut Squash With Middle East Hint
4-6
Servings
Servings
20m PT20M
Prep Time
Prep Time
35m PT35M
Cook Time
Cook Time
55m
Ready In
Ready In
Recipe: #35947
November 09, 2020
Categories: Side Dishes, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegetarian more
"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
Ingredients
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.
Tags :
Side Dishes
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