Herbed Butter Butternut Squash
Serves 415 mins prep50 mins cook
A delicious herbed butter butternut squash paired with a maple-lemon-scallion tahini yogurt sauce. This recipe brings out the great flavors of butternut squash and is perfect for the season. It’s a flavorful dish that showcases the unique combination of tahini yogurt, maple syrup, and herbs.
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What you need
Instructions
1: Preheat the oven to 400°F. Line a sheet pan with parchment paper and set it aside. 2: In a small bowl, add the butter, sage, rosemary, parsley, and salt. Mash the ingredients together until well incorporated. Mix in the oil. 3: Place the butternut squash quarters on the baking sheet, and spread them apart. Add equal amounts of the butter mixture to each piece, then generously coat the top of the squash. Season with salt and pepper. 4: Roast in the oven for 45-50 minutes, until the squash can be easily pierced with a fork. 5: While the squash roasts, prepare the tahini yogurt by mixing tahini, yogurt, lemon juice, maple syrup, lemon zest, scallions, salt, and pepper in a small bowl. Add water to achieve creamy consistency. 6: Top the roasted squash with the tahini sauce, and add additional toppings like maple syrup, parsley, pumpkin seeds, red pepper flakes, and lemon zest, if desired.View original recipe