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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 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 people
Author Evan Kalman


  • 1 large butternut squash halved lengthwise and seeded
  • 2 Tbsp extra-virgin olive oil
  • Kosher sea salt and black pepper
  • 1/2 cup [4 oz] Spiced Tahini Yogurt
  • 1/4 cup [30g] pistachios
  • 1 Tbsp za'atar
  • 1 Tbsp roughly chopped parsley
  • Flaky sea salt to finish

Spiced Tahini Yogurt

  • 1/4 tsp coriander seeds
  • 1/4 tsp cumin seeds
  • 1 cup [8 oz] Greek-style yogurt
  • 3 Tbsp tahini paste
  • 1 small garlic clove minced
  • 2 Tbsp extra-virgin olive oil
  • 2 tsp white wine vinegar
  • Juice of 1/2 lemon
  • Kosher salt
  • 3 Tbsp water or as needed


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.