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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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roasted butternut squash with lemon tahini sauce

Roasted Butternut Squash with Za’atar and Lemon Tahini Sauce

Posted by: Ari Laing

Quick and simple roasted butternut squash is elevated with a generous sprinkling of lemony za'atar. The tender squash cooks up in 30 minutes and is served with a creamy lemon tahini sauce. Vegan, gluten-free, dairy-free, whole30, and SO reliably delicious!

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Posted by: Ari Laing
roasted butternut squash with lemon tahini sauce
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5 from 3 votes

Roasted Butternut Squash with Za'atar and Lemon Tahini Sauce

Roasted butternut squash with za'atar is served alongside a smooth and creamy lemon tahini sauce. The whole dish is vegan, gluten free, dairy free, and whole30 compliant!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Side Dish
Cuisine: Middle Eastern
Keyword: how to make tahini sauce, how to roast butternut squash, lemon tahini sauce, roasted butternut squash, vegan side dish, vegan tahini, what is zaatar spice, zaatar blend
Servings: 4 -6 servings
Calories: 147kcal
Author: Ari Laing


For roasted butternut squash

  • 1 large butternut squash peeled and cut into ¼" cubes
  • 3 Tbsp extra virgin olive oil
  • 2 tsp za'atar spice blend
  • 1 tsp kosher salt
  • ¼ tsp freshly ground black pepper

For lemon tahini sauce

  • ¼ cup tahini such as Soom
  • 1 small garlic clove about ½ tsp, minced
  • juice of ½ lemon about 1-2 Tbsp
  • ¾ cup water plus more as needed

For serving

  • 2 Tbsp high quality finishing extra virgin olive oil
  • ¼ - ½ tsp maldon sea salt
  • parsley for garnish
  • ¼ cup pine nuts toasted


To make roasted butternut squash:

  • Preheat oven to 425F. In a large bowl, toss butternut squash, olive oil, za'atar, salt, and pepper. Pour onto rimmed baking sheet. Roast for 15 minutes, toss, then cook additional 15 minutes more. Set aside.
    roasted za'atar butternut squash on baking sheet

To make lemon tahini sauce:

  • In a small bowl, combine tahini, garlic, and lemon juice. The tahini will seize up and get clumpy and solid - this is normal! Slowly drizzle in water, a few tablespoons at a time, whisking until smooth, using about ¾ - 1 cup. Eventually, tahini will loosen and sauce will be smooth.
    lemon tahini sauce

To serve:

  • In a large bowl or serving platter spread lemon tahini sauce. Place roasted butternut squash on top, then drizzle with a couple tablespoons of high quality extra virgin olive oil. Garnish with a sprinkling of maldon sea salt, some fresh parsley leaves, and toasted pine nuts.
    roasted butternut squash with za'atar and lemon tahini sauce and pine nuts


Adding liquid to tahini will thicken it at first. Liquid causes tahini to clump together. The good news is that if you keep adding water, eventually it will thin out again. For ¼ cup tahini + juice of half a lemon, it took ¾ cup water being whisked into the mixture to thin it out again. Don't worry, the sauce still has an aromatic, nutty sesame flavor, brightened by the lemon juice.


Sodium: 303mg | Sugar: 1.4g | Fiber: 1.8g | Calories: 147kcal | Saturated Fat: 1.8g | Fat: 14g | Protein: 2.2g | Carbohydrates: 5.6g
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!