Sunday, 07 February 2016 14:00

Roasted Butternut Squash with Red Onion and Tahini

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This simple dish boasts extra health benefits thanks to tahini!

Tahini gives butternut squash a delicate nutty flavor, and a variety of nutrition benefits.Tahini is a thick paste made from toasted sesame seeds that are ground and mixed with a high quality olive oil, such as extra virgin olive oil. The resulting spread can taste nutty or bitter, depending upon the processing used. You can make your own tahini or purchase it in well stocked grocery stores or Middle Eastern specialty stores. This ground sesame paste is agreat source of calcium and packs more protein than most nuts!

Tahini has been found to reduce the risk of cardiovascular diseaseand methionine found in tahiniaids in liver detoxification.

Add all these benefits to thepowerhouse carotenoids in butternut squash that protect against heart disease, breast cancer, and macular degeneration, and you have both health and flavor in one quick recipe.

Serves 4


1 large butternut squash (around 2 lbs), cut into 2 inch wedges
2 red onions, cut into 2 inch wedges
2 tbsp of coconut oil
2 tbsp olive oil
Sea salt and black pepper
3½ tbsp tahini paste
1½ tbsp lemon juice
3 tbsp water
1 small garlic clove, crushed
I tbsp pine nuts
1 1/2 tsp fresh oregano leaves
1 1/2 tsp fresh thyme leaves
1 tbsp coarsely chopped fresh parsley


1. Heat the oven to to 425°F.

2. Place the squash and onions in a large bowl, add three tablespoons of oil, a teaspoon of salt and some black pepper, and toss well.

3. Spread, skin down, on a baking sheet and roast for 40 minutes until the vegetables have taken on some color and are cooked through. Keep an eye on the onions: they may cook faster than the squash, so may need to be removed earlier. Remove from the oven and leave to cool.

4. Put the tahini in a small bowl with the lemon juice, water, garlic, and a quarter-teaspoon of salt. Whisk to the consistency of honey, adding more water or tahini as necessary.

5. Pour the remaining oil into a small frying pan on a medium-low heat. Add the pine nuts and half a teaspoon of salt. Cook for two minutes, stirring until the nuts are golden brown, then tip the nuts and oil into a small bowl.

6. To serve, spread the vegetables on a platter and drizzle over the sauce. Scatter the pine nuts and oil on top, followed by the fresh oregano, thyme, and parsley.

Last modified on Sunday, 07 February 2016 14:07
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