Roasted Butternut Squash Recipe with Za'atar & Lemony Tahini

Roasted butternut squash with lemon tahini sauce.

5 from 3 reviews

Roasted Butternut Squash Recipe with Za'atar & Lemony Tahini

This roasted butternut squash is elevated with fragrant za’atar and paired with a silky lemon tahini sauce that brings brightness and depth. The combination of caramelized edges and creamy sauce makes it irresistible. A beautiful, plant-based side dish for weeknights or entertaining.

Prep10

Cook30

Total40

Course: Side Dish

Cuisine: Middle Eastern

Diet: Gluten Free, Vegan, Vegetarian

Keyword: chef-tested side dish, elevated vegetarian recipe, how to make tahini sauce, how to roast butternut squash, restaurant-worthy side dish, what is zaatar spice

Servings: -6 servings

Calories: 147kcal

Author: Ari Laing

Equipment

Mixing bowls

Rimmed baking sheet

Thin metal spatula

Whisk

Ingredients

For the Roasted Squash

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

For the Tahini Sauce

¼ cup tahini
1 small garlic clove, about ½ tsp, finely chopped
½ lemon, juiced, about 2 Tbsp
¾ cup water, plus more as needed

For Serving

2 Tbsp high-quality extra virgin olive oil
¼-½ tsp flaky sea salt
fresh parsley, finely chopped, for garnish
¼ cup pine nuts, toasted

Instructions

Prepare the butternut squash. Preheat oven to 425°F (220°C). In a large bowl, toss butternut squash, 3 Tbsp olive oil, 2 tsp za'atar, 1 tsp Kosher salt, and ¼ tsp black pepper. Pour onto rimmed baking sheet. Roast for 15 minutes, toss, then cook additional 15 minutes more. Set aside.
Make the lemon tahini sauce. In a small bowl, combine ¼ cup tahini, 1 chopped garlic clove, and 2 Tbsp lemon juice. The tahini will seize up and get clumpy and solid—this is normal! Slowly drizzle in ¾ cup water, a few tablespoons at a time, whisking until smooth. The tahini will loosen and sauce will be smooth.
Assemble, then 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 flaky sea salt, chopped parsley, and toasted pine nuts. Enjoy immediately!

Notes

Tahini tip: When you first add liquid (like lemon juice or water) to tahini, it will seize and thicken — don’t panic! Keep whisking and slowly add more water. It will loosen and become smooth again.
How much water? For ¼ cup tahini + juice of ½ lemon, about ¾ cup water was needed to reach a creamy, pourable consistency.

Nutrition

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