Easy Roasted Butternut Squash with Tahini Yogurt and Za'atar
Roasted butternut squash topped with a spiced tahini yogurt and tangy za’atar. It’s easy, healthy, and makes an impressive side dish.
Course Side Dish
Cuisine American
Keyword butternut squash, tahini, yogurt
Prep Time 15 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour15 minutesminutes
Servings 4people
Author Evan Kalman
Ingredients
1large butternut squashhalved lengthwise and seeded
2Tbspextra-virgin olive oil
Kosher sea salt and black pepper
1/2cup[4 oz] Spiced Tahini Yogurt
1/4cup[30g] pistachios
1Tbspza'atar
1Tbsproughly chopped parsley
Flaky sea saltto finish
Spiced Tahini Yogurt
1/4tspcoriander seeds
1/4tspcumin seeds
1cup[8 oz] Greek-style yogurt
3Tbsptahini paste
1small garlic cloveminced
2Tbspextra-virgin olive oil
2tspwhite wine vinegar
Juice of 1/2 lemon
Kosher salt
3Tbspwateror as needed
Instructions
Roasted Butternut Squash
Preheat the oven to 425°F.
Place the butternut squash halves on a large roasting pan flesh side up. Brush each half with 1 tablespoon of extra-virgin olive oil. Season with salt and pepper and roast until the squash is soft and can be easily pierced with a fork, about 45 minutes. Remove from the oven and leave to cool.
In a small, dry frying pan, toast the pistachios until fragrant, about 3 minutes. Let cool and coarsely chop.
Transfer to a serving platter, drizzle the yogurt over the squash, and garnish with the pistachios, za'atar, and parsley. Season with flaky salt. Serve warm.
Spiced Tahini Yogurt
In a small, dry frying pan over medium heat, toast the coriander seeds and cumin seeds just until fragrant and beginning to brown, about 3 minutes. Remove from the heat and let cool before grinding to a powder in a spice grinder or with a mortar and pestle.
In a small bowl, combine the yogurt, tahini, and garlic with the ground spices. Add the extra-virgin olive oil, vinegar, and lemon juice and stir just until incorporated. Taste and season with salt. Stir in the water, a little bit at a time, stopping when the yogurt is still thick but thin enough to drizzle from a spoon.