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.
Servings 4 people
Ingredients
- 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
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.