Roasted Butternut Squash with Tahini and Feta
Caramelized squash finished with a creamy sesame dressing and salty feta
Why This Recipe Works
High-heat roasting transforms butternut squash into sweet, caramelized cubes that stand up perfectly to the earthy depth of tahini. This vibrant side dish balances the richness of roasted vegetables with bright lemon and fresh mint.
Instructions
Adjust an oven rack to the middle position and heat the oven to 425°F.
Toss the squash with the olive oil, salt, and pepper on a rimmed baking sheet until the pieces are evenly coated.
Roast the squash until tender and the edges are deeply browned, about 25 to 30 minutes, flipping the pieces halfway through to ensure even caramelization.
Whisk the tahini, extra-virgin olive oil, lemon juice, honey, and salt together in a small bowl until the dressing is smooth and emulsified.
Drizzle the tahini dressing over the hot squash while it is still on the baking sheet and toss gently to coat.
Transfer the squash to a serving platter and scatter the feta, pistachios, and mint over the top. Serve warm or at room temperature.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in a 350°F oven.
