Roasted butternut squash & tahini sauce



This dish is very easy to prepare and full of flavours as butternut squash is so versatile: roasted, as a smoothie or soup, you can make so many different dishes with it. One of my favourite way to prepare it is definitely roasted. Add some tahini sauce, fresh mint and pomegranate and you have a winner.

Butternut squash is low in fat and calories, and is loaded in potassium, vitamin C, A and is a good source of magnesium, folate and calcium.

Here is the recipe, you can also replace the butternut squash by pumpkin it will be amazing too.

Roasted butternut squash & tahini sauce
Serves 4
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  1. 1 Butternut squash
  2. 2 tbs olive oil
  3. Salt & pepper to taste
Tahini sauce
  1. 2 TBS of tahini
  2. 1 garlic clove
  3. 3 TBS of lemon juice
  4. Salt & pepper to taste
  1. Preheat the oven to 200 degrees
  2. Cut the squash in big wedges
  3. Toss the butternut squash with olive oil in a large bowl.
  4. Place on a baking tray
  5. Roast for 40 minutes until the squash is tender and a little brown, you can turn the squash every 10 minutes to make sure it gets tender.
Pumpkin and kale

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