Roasted Butternut Squash with Asian Tahini and Pepitas Recipe
Photo: Emily Kate Roemer
Serves 6 to 8
Ingredients
1 (4-pound) butternut squash, peeled, seeded, and cut into 1" cubes
2 Tbsp. extra-virgin olive oil
2 Tbsp. honey, divided
2 garlic cloves, peeled and crushed, plus 1 small clove, grated
1 rosemary sprig
2¼ tsp. kosher salt, divided
¼ tsp. ground black pepper
⅓ cup tahini
1 Tbsp. plus 1 tsp. lemon juice
1 Tbsp. plus 1 tsp. rice vinegar
1½ tsp. soy sauce
⅓ cup roasted salted pepitas
Directions
Active time: 30 minutes
Total time: 1 hour
Preheat oven to 450°. In a large bowl, toss together squash, oil, 1 Tbsp. honey, crushed garlic, rosemary, 2 tsp. salt and pepper. Spread out evenly on a large rimmed baking sheet and roast, stirring once or twice, until very tender and deep golden brown, about 35 minutes. Discard rosemary stem.
Meanwhile, in a medium bowl, whisk together tahini, 2 Tbsp. water, lemon juice, rice vinegar, remaining 1 Tbsp. honey, soy sauce, grated garlic and remaining ¼ tsp. salt.
To serve, arrange squash on a large platter, drizzle tahini over top, and scatter with pepitas.
Ingredients
Directions
Active time: 30 minutes
Total time: 1 hour
Preheat oven to 450°. In a large bowl, toss together squash, oil, 1 Tbsp. honey, crushed garlic, rosemary, 2 tsp. salt and pepper. Spread out evenly on a large rimmed baking sheet and roast, stirring once or twice, until very tender and deep golden brown, about 35 minutes. Discard rosemary stem.
Meanwhile, in a medium bowl, whisk together tahini, 2 Tbsp. water, lemon juice, rice vinegar, remaining 1 Tbsp. honey, soy sauce, grated garlic and remaining ¼ tsp. salt.
To serve, arrange squash on a large platter, drizzle tahini over top, and scatter with pepitas.
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