Butternut Squash & Green Tahini

Roasted butternut squash with a green tahini sauce

 Serves 4

15 Mins Prep

40 Mins Cooking

 Forkin’ Easy


1 Medium Acorn Squash or 1 Large Kabocha, halved, seeded and sliced 1 inch thick
1 tbsp. Extra-Virgin Olive Oil
½ tsp. Ground Cumin
2 tbsp. Pistachios, roughly chopped
1 Bunch Coriander, roughly chopped
¼ tsp. Salt

1 Bunch Fresh Coriander (25g)
1 Bunch Fresh Parsley (25g)
½ Cup Tahini
½ Cup Water
¼ Cup Olive Oil
2 tsp. Lemon Zest
¼ Cup Lemon Juice
2 Cloves Garlic
Salt (to taste)


  1. Pre-heat the oven to 200c.
  2. Place the squash onto a baking sheet and toss with oil, cumin and salt. Roast in the over for 30-40 minutes.
  3. While roasting, make the Green Tahini. Blend all the ingredients until smooth, add seasoning & lemon juice to taste.
  4. Remove squash from oven and drizzle over Green Tahini, coriander, pistachios and seasoning.