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.
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
