Roasted Butternut Squash
- 1 Medium Acorn Squash or 1 Large Kabocha, halved, seeded and sliced 1 inch thick
- 1 tbsp. Extra-Virgin Olive Oil
- ½ tsp. Ground Cumin
- 2 tbsp. Pistachios, roughly chopped
- 1 Bunch Coriander, roughly chopped
- ¼ tsp. Salt
BUTTERNUT SQUASH & GREEN TAHINI
Jonathan Recanti
1st December 2023
BUTTERNUT SQUASH & GREEN TAHINI
60 min
BUTTERNUT SQUASH & GREEN TAHINI by Jonathan Recanti
SERVES 4
15 MINS PREP
40 MINS COOKING
Ingredients
Green Tahini Sauce
- 1 Bunch Fresh Coriander (25g)
- 1 Bunch Fresh Parsley (25g)
- ½ Cup Tahini
- ½ Cup Water
- ¼ Cup Olive Oil
- 2 tsp. Lemon Zest
- ¼ Cup Lemon Juice
- 2 Cloves Garlic
- Salt (to taste)
Method
Roasted Butternut Squash
1. Pre-heat the oven to 200c.
2. Place the squash onto a baking sheet and toss with oil, cumin and salt. Roast in the over for 30-40 minutes.
Green Tahini Sauce
1. While roasting, make the Green Tahini. Blend all the ingredients until smooth, add seasoning & lemon juice to taste.
Serving
1. Remove squash from oven and drizzle over Green Tahini, coriander, pistachios and seasoning.
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