Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Roasted Butternut Squash With Tahini Recipe
    Lost? Site Map

    Roasted Butternut Squash With Tahini

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    25 mins

    35 mins

    UmmBinat's Note:

    Modified from, "Jerusalem: A Cookbook" by Yotam Ottolenghi & Sami Tamimi. A cross-cultural recipe from a Palestinian & Jewish Israeli perspective.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note


    Serves: 2


    Units: US | Metric


    1. 1
      Preheat oven to 475°F.
    2. 2
      Put squash and onion in a large mixing bowl.
    3. 3
      Add 3 Tbsp of the organic light tasting extra virgin olive oil, 1 sea salt, and a bit of black pepper, to taste. Toss well.
    4. 4
      Spread on a baking sheet lined with parchment paper.
    5. 5
      Roast in oven for 30-35 minutes or until vegetables start to turn color around edges and are cooked through.
    6. 6
      Remove from oven.
    7. 7
      Make tahini sauce: In a small bowl, place tahini, lemon juice, water, garlic, and sea salt to taste. (I use a motor and pestle to grind the garlic to a paste. Whisk until the sauce is the consistency of honey, adding more water if necessary. If you make the sauce while the vegetables are roasting and place it in the fridge until you are ready to serve, it will most likely thicken and require a bit of water to thin.
    8. 8
      Pour remaining 1 1/2 tsp oil into a small skillet or frying pan and place over low heat. Add pine nuts and pinch sea salt and cook for approximately 2 minutes, stirring often as the nuts will turn brown all of a sudden if you look away. Remove from heat when they are a golden color. Transfer to a plate to cool slightly.
    9. 9
      To serve, spread the vegetables on a plate or platter and drizzle the tahini sauce over. Sprinkle with the pine nuts, followed by the homemade za’atar.

    Ratings & Reviews:


    Nutritional Facts for Roasted Butternut Squash With Tahini

    Serving Size: 1 (729 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 760.9
    Calories from Fat 438
    Total Fat 48.7 g
    Saturated Fat 6.1 g
    Cholesterol 0.0 mg
    Sodium 49.1 mg
    Total Carbohydrate 82.4 g
    Dietary Fiber 15.8 g
    Sugars 15.5 g
    Protein 13.8 g

    The following items or measurements are not included:

    za'atar spice mix

    Ideas from


    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes