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Roasted Butternut Squash with Tahini Yogurt and Pine Nuts

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Sweet, caramelized roasted butternut squash drizzled with creamy tahini yogurt, sprinkled with toasted pine nuts and fresh herbs—this elegant Middle Eastern-inspired dish is a warm, satisfying side or vegetarian main.

Ingredients

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

Instructions

  1. Preheat oven to 425°F (220°C). Line a baking tray with parchment.
  2. Toss the squash cubes with olive oil, cumin, paprika, salt, and pepper. Spread in a single layer on the tray.
  3. Roast for 30–35 minutes, flipping once, until golden brown and tender.
  4. Meanwhile, mix all tahini yogurt sauce ingredients in a bowl. Adjust water until smooth and drizzle-able.
  5. Toast pine nuts in a dry pan over medium heat for 2–3 minutes until golden and fragrant.
  6. To serve, arrange roasted squash on a plate, drizzle with tahini yogurt, sprinkle with pine nuts and parsley, and finish with olive oil and a touch of sumac if using.

Notes

  • For extra depth, roast the squash with a few smashed garlic cloves.
  • This dish can be served warm or at room temperature.
  • Make the sauce ahead and store in the fridge for up to 3 days.

Nutrition

Keywords: roasted butternut squash, tahini yogurt, pine nuts, vegetarian side, Middle Eastern

Find it online: https://foodiecara.com/roasted-butternut-squash-with-tahini-yogurt-and-pine-nuts/