Roasted Butternut Squash with Tahini Maple Sauce

This Roasted Butternut Squash topped with toasted pecans, pomegranate seeds, and a creamy tahini maple sauce is the perfect holiday side dish to impress everyone. This recipe is vegan, dairy and gluten free, and can be modified to be nut free to make this a dish everyone can enjoy. While this side is perfect for a holiday dinner, it’s so tasty you’ll want to make it all season long!

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Ingredients

• Butternut Squash – You will want to use 1 large or 2 small-medium sized squash. If you want to save time, you can use approximately 8 cups of pre-chopped butternut squash.
• Tahini – Adds a savory flavor to the sauce and is high in protein.
• Maple Syrup – Compliments the tahini sauce with a sweet contrast.
• Lemon Juice – Balances the flavor of the tahini. You can use juice freshly squeezed from a lemon or store bought lemon juice.
• Water – To thin out the tahini sauce.
• Pomegranate Perils – Adds a sweet crunch and vibrant color to this dish. They are also high in antioxidants!
• Pecans – Can omit or replace with Pumpkin Seeds for a nut-free version
• Thyme
• Olive Oil
• Dairy Free Butter
• Garlic Powder
• Salt and Pepper

How to Cut Butternut Squash

There are multiple different methods to cut a butternut squash, but this is the method I found easy.

1. First, chop off both ends of your butternut squash using a large and sharp knife. Then, peel all the skin off using a vegetable peeler.
2. Then, lay the squash down on its long side and slice widthwise into 1-inch thick rounds.
3. Chop each piece into small 1-inch cubes. For the bulb pieces, you can either scoop the seeds out of the center or cut around it.

Step by Step Instructions

Find the complete printable recipe with measurements below in the recipe card.

1. Preheat oven to 425 degrees Fahrenheit. Then, chop butternut squash into cubes and place in large bowl. Toss chopped butternut squash with olive oil, thyme, and garlic powder.
2. Line a large baking sheet with parchment paper. Spread out the butternut squash along the baking sheet and top with salt and pepper. Bake in oven around 20-30 minutes, or until fork tender. Stir half way through to prevent burning.
3. Next, you will want to make the sauce. In a small mixing bowl, combine the tahini, maple syrup, lemon juice and water. Stir continuously until well combined and you get a thin creamy consistency. This will take a minute or two.
4. In a small pan, melt the dairy free butter over low-medium heat. Once melted, add the pecans and cook approximately 5 minutes stirring occasionally.
5. Transfer the roasted butternut squash onto serving dish or plate. Top with pecans, pomegranate perils, and lastly drizzle with the sauce throughout the dish. You can store any leftover sauce in a small airtight container in the refrigerator and use as a salad dressing.
6. Store all leftovers in an airtight container in the refrigerator.

Roasted Butternut Squash with Tahini Maple Sauce

0.0 from 0 votes

Servings

5

servings

Prep time

25

minutes

Cooking time

35

minutes

Ingredients

• 1 Large Butternut Squash, chopped

• 1 tbsp Olive Oil

• 1 tsp Thyme

• 1 tsp Garlic Powder

• Salt to Taste

• Pepper to Taste

• Sauce

• 1/4 cup Tahini

• 1 tsp Lemon

• 1 tbsp Maple Syrup

• 2 1/2 tbsp Water

• Toppings

• 1/2 tbsp Dairy Free Butter

• 1/2 cup Pecans, chopped

• 1/4 cup Pomegranate Seeds

Directions

• Preheat oven to 425 degrees Fahrenheit. Then, chop butternut squash into 1-inch cubes and place in large bowl. Toss chopped butternut squash with olive oil, thyme, and garlic powder until evenly coated.
• Line a large baking sheet with parchment paper. Spread out the butternut squash along the baking sheet and top with salt and pepper. Bake in oven around 20-30 minutes, or until fork tender. Stir half way through to prevent burning.
• Next, you will want to make the sauce. In a small mixing bowl, combine the tahini, maple syrup, lemon juice and water. Stir continuously until well combined and you get a thin creamy consistency. This will take a minute or two.
• In a small pan, melt the dairy free butter over low-medium heat. Once melted, add the chopped pecans and cook for approximately 5 minutes. Stir occasionally.
• Transfer the roasted butternut squash onto serving dish or plate. Then, top with the pecans and pomegranate perils. Lastly drizzle the sauce throughout the dish. You can save any leftover sauce in an airtight container in the refrigerator.