Ingredients & Substitutes

Instructions

1. 1

   Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit).

2. 2

   In a large bowl, combine 2 kg of peeled, seeded, and 1-inch cubed butternut squash with 3 tablespoons of olive oil, 1.5 teaspoons of ground cumin, 1.5 teaspoons of ground coriander, 0.5 teaspoon of cayenne pepper, 0.5 teaspoon of salt, 0.25 teaspoon of black pepper, and 2 cloves of minced garlic, tossing to ensure all squash is evenly coated.

3. 3

   Spread the seasoned butternut squash in a single layer onto a large baking sheet, ensuring not to overcrowd the pan for even roasting.

4. 4

   Roast the butternut squash for 35 to 40 minutes, or until fork-tender and lightly caramelized, flipping the squash halfway through cooking to promote even browning.

5. 5

   While the squash roasts, prepare the tahini drizzle by whisking together 0.25 cup of tahini, 2 tablespoons of fresh lemon juice, 2 tablespoons of cold water, and an additional 0.25 teaspoon of salt in a small bowl until smooth and creamy; add an additional teaspoon of water if needed to reach a pourable consistency.

6. 6

   Remove the roasted butternut squash from the oven and transfer it to a serving platter.

7. 7

   Drizzle the prepared tahini sauce generously over the warm roasted butternut squash and garnish with 0.25 cup of fresh chopped parsley before serving.