On Sunday we made Roast Chicken and cooked enough for leftovers on a busy weekday evening. Tonight is the night. I’m serving the chicken with a healthy side dish I discovered in the Volkskeuken recipe section of my Dutch newspaper, the Volkskrant. Lebanese Butternut Squash is a perfect accompaniment for any roast meat and it cooks while I set the table and make a fruit salad for dessert. Lebanese Butternut Squash is so good, that I find myself walking around thinking of excuses to make it and eat it! Hmm…there’s a Thanksgiving meal on my horizon. This’ll be on the table.
Lebanese Butternut Squash & Tahini Sauce ingredients
- 1 butternut squash
- 5 tablespoons of olive oil (I use only enough to lightly coat the squash)
- 1 sprig of thyme
- 1 sprig of rosemary
- ½ teaspoon chili flakes
- 4 tablespoons/ ¼ cup tahini (sesame paste)
- 1 clove of garlic, pressed
- Juice of ½ lemon
Here’s how to prepare the squash
Preheat your oven to 190˚C/375˚F. Wash the squash and cut it in half lengthwise. You don’t need to peel it. Scoop out the seeds and slice the squash into wedges. Put it in the roasting pan, drizzle it with up to 4 tablespoons of the olive oil and add the thyme and rosemary sprigs. Sprinkle with salt and chili flakes. Roast 40-45 minutes in the oven.
And here’s how to make the Tahini Sauce for your Lebanese Butternut Squash
Mix the tahini, garlic, 1 tablespoon of olive oil, lemon juice, a pinch of salt and 5 tablespoons of water in a bowl. Serve the Lebanese Butternut Squash with the Tahini Sauce and enjoy!
Do you have a favorite butternut squash recipe?