I am always in search of delicious seasonal side dishes, and this one has moved to the top of my list. I made it for one of my Sukkot dinners and it was an instant hit! There is nothing better at this time of year than a sweet, tender, roasted butternut squash. Nothing that is, except one with a nutty tahini sauce that reminds me of the Tahini bars in the central Shuk of Jerusalem. I got hooked on Tahini when our family lived in Jerusalem back in 1977, and its taste always carries me back to that special place and time. Tahini is a paste created from ground sesame seeds. Like any nut butter, Tahini should be enjoyed in moderation, as it does have high fat and calorie count. That is why this preparation is so perfect, as it is diluted with water, soy sauce, lemon juice, and rice vinegar and then drizzled over the top of the butternut squash. The result is an enhancement of all the flavors and a nutritious side dish.
- one medium butternut squash, peeled, seeded, and cut into 2-inch chunks
- 2 tablespoons of olive oil
- kosher salt for seasoning
- 1/2 cup of tahini
- 1 clove of garlic, minced
- 1 1/2 of teaspoon honey
- 1 tablespoon of soy sauce
- 1 tablespoon of lemon juice
- 1 tablespoon of rice vinegar
- 1/4 cup of cold water
- 4 tablespoons of toasted pepitas
- 3 tablespoons of toasted sesame seeds
- Preheat oven to 350 Fareignheight. Toss the butternut squash in the olive oil and 1/2 teaspoon of the kosher salt and spread onto a parchment-lined baking sheet. Roast until tender and lightly browned..about 40-45 minutes.
- Combine tahini, 1/4 cup of cold water, garlic, honey, soy sauce, lemon juice, vinegar, and 1/4 teaspoon kosher salt in a medium bowl. Add 1-2 tablespoons water to thin the consistency to be able to drizzle.
- Transfer the cooked squash to a serving platter and drizzle with the desired amount of the tahini sauce. Store the rest in the fridge for later use… it’s wonderful as a dipping sauce for vegetables or chicken saté.
- Top with the pepitas and sesame seeds.