Roasted Butternut Squash and Tahini Dip
Prep time: 
Cook time: 
Total time: 
Serves: 6 to 8
  • 1 very large butternut squash (almost 2-1/2 pounds) and cut into large chunks (7 cups)
  • 3 tablespoons olive oil
  • 1 teaspoon ground cinnamon
  • 5 tablespoons light tahini paste
  • 2 small cloves garlic, crushed
  • ½ cup Greek yogurt (** if vegan .. choose an option such as Greek Style Coconut Milk)
  • 1 teaspoon mixed black and white sesame seeds
  • 1-1/2 teaspoons date syrup
  • 2 tablespoons chopped cilantro
  • salt
  1. Pre-heat the oven to 400 degrees.
  2. Spread the squash out in a medium roasting pan.
  3. Pour over the olive oil and sprinkle on the cinnamon and ½ teaspoon salt.
  4. Mix together well and cover pan tightly with foil.
  5. Roast for 70 minutes, stirring once during cooking.
  6. Remove from the oven and let cool.
  7. Transfer the squash to a food processor, along with the tahini, yogurt and garlic.
  8. Roughly pulse until combined into a rough paste, without the spread becoming smooth. (This can also be done by hand using a fork or potato masher)
  9. Spread the paste in a wavy pattern on a large flat plate.
  10. Sprinkle with the sesame seeds, drizzle over the syrup and sprinkle with cilantro.
Nutritional Data by %:
% Protein: 4
% Carbs: 41
% Fat: 53
Nutrition Information
Serving size: 2 Tbsp Calories: 140 Fat: 8.4 Carbohydrates: 15.68 Sugar: 3.63 Protein: 1.63
Recipe by Veggies By Candlelight at