Add Your Own Photo to this Recipe
15 Tasty Pasta Recipes
Bring out the true pasta lover in you! This tasty pasta recipes roundup showcases a...
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
Related
