Sweet, caramelized roasted butternut squash is paired with a creamy tahini yogurt sauce, toasted pine nuts, and fresh herbs in this elegant and deeply flavorful dish. Inspired by Middle Eastern flavors, it works beautifully as a hearty vegetarian main or a refined side dish for any gathering.

Why You’ll Love This Recipe

This recipe is a perfect marriage of textures and tastes—tender roasted squash, rich and tangy tahini yogurt, crunchy pine nuts, and bright herbs. It’s simple to prepare, visually appealing, and packed with nutrient-dense ingredients. The sumac (optional) adds a subtle lemony zing, elevating the dish even further. Ideal for weeknight dinners or festive tables alike.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the roasted squash:

• 1 medium butternut squash, peeled and cubed
• 2 tbsp olive oil
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste

For the tahini yogurt sauce:

• 1/2 cup plain Greek yogurt or dairy-free alternative
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 garlic clove, finely grated
• Salt to taste
• 2–3 tbsp water (to thin)

Toppings:

• 2 tbsp pine nuts, toasted
• 1 tbsp fresh parsley, chopped
• Extra virgin olive oil, for drizzling
• Pinch of sumac (optional)

Directions

1. Preheat the oven to 425°F (220°C). Line a baking tray with parchment paper.
2. In a large bowl, toss the cubed butternut squash with olive oil, cumin, smoked paprika, salt, and pepper.
3. Spread the seasoned squash in a single layer on the prepared tray. Roast for 30–35 minutes, flipping halfway through, until golden brown and tender.
4. While the squash roasts, prepare the tahini yogurt sauce. In a bowl, whisk together the Greek yogurt, tahini, lemon juice, grated garlic, and salt. Add water gradually until the sauce reaches a smooth, pourable consistency.
5. Toast the pine nuts in a dry skillet over medium heat for 2–3 minutes, stirring frequently until golden and fragrant. Set aside.
6. To serve, arrange the roasted squash on a platter. Drizzle with tahini yogurt sauce, then top with toasted pine nuts and chopped parsley. Finish with a drizzle of extra virgin olive oil and a pinch of sumac if using.

Servings and timing

This recipe serves 4 as a side dish or 2 as a main.
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Variations

• Spiced Version: Add a pinch of cinnamon or cayenne pepper for a warmer or spicier flavor profile.
• Greens Addition: Serve over a bed of baby spinach or arugula for a salad-style presentation.
• Vegan Option: Use a dairy-free yogurt such as coconut or cashew-based.
• Nut-Free Alternative: Substitute toasted sunflower or pumpkin seeds in place of pine nuts.
• Roasted Veggie Mix: Add roasted carrots or red onions for extra color and variety.

Storage/Reheating

Storage:

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Store the sauce separately for best texture upon reheating.

Reheating:

• Reheat squash in the oven at 350°F (175°C) for 10–15 minutes until warmed through.
• The tahini yogurt sauce can be served cold or brought to room temperature.

FAQs

Can I use pre-cut butternut squash?

Yes, pre-cut squash saves time and works just as well. Ensure the pieces are evenly sized for even roasting.

What does tahini taste like?

Tahini has a rich, slightly bitter, and nutty flavor that balances well with lemon and yogurt in this sauce.

Can I make the tahini yogurt sauce in advance?

Yes, the sauce can be prepared up to 2 days in advance and stored in the refrigerator.

Is this recipe gluten-free?

Yes, all the ingredients are naturally gluten-free.

What can I serve this with?

It pairs well with couscous, quinoa, grilled meats, or a fresh green salad.

Can I roast the squash without peeling?

Peeling is recommended for this presentation, but if the skin is tender, you may leave it on for a rustic version.

Can I use a different squash?

Yes, kabocha, acorn, or delicata squash are good alternatives—adjust roasting time as needed.

What if I don’t have sumac?

You can omit it or substitute with a small squeeze of lemon or a bit of lemon zest.

How do I make it more filling?

Add chickpeas or lentils to the roasted squash before serving for a more substantial vegetarian main.

Can I use a different nut instead of pine nuts?

Yes, chopped almonds, walnuts, or pistachios also pair well with the flavors of this dish.

Conclusion

Roasted Butternut Squash with Tahini Yogurt and Pine Nuts is a wholesome, flavorful dish that’s both elegant and comforting. With its balance of creamy, crunchy, sweet, and savory elements, it’s sure to become a favorite whether served as a side or a vegetarian centerpiece. Simple to prepare yet refined in flavor, this dish beautifully showcases the versatility of seasonal vegetables.

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