ROASTED BUTTERNUT SQUASH WITH TAHINI & POMEGRANATES
I seriously believe that tahini and pomegranate seeds elevate every dish, and they’re the perfect topping on roasted butternut squash. This dish is not only gorgeous but it happens to be packed with flavour and nutrients. If you’re looking for a gluten-free and dairy-free side dish, this is one of my favourites because it’s so easy, and it happens to complement every season so well. Whether you’re hosting a summer bbq, or a cozy holiday winter meal, this dish is truly foolproof.
Who else loves butternut squash?
PrintIngredients
Scale
- 1 butternut squash
- Avocado spray or 1-2 tbsp of olive oil
- 2–3 tbsp of tahini
- 2 tbsp of chopped parsley
- 1 tbsp of pomegranate seeds
- Salt to taste
- Optional: sprinkle of zaatar
Instructions
- Preheat oven to 400, and line a baking sheet with parchment or silicone lining.
- Carefully slice a butternut squash in half, scoop out the seeds, and lay flat on the baking sheet.
- Drizzle with avocado oil spray or olive oil and sprinkle with pepper and salt.
- Bake for 55 minutes.
- Drizzle with tahini, chopped parsley, and pomegranate seeds.
- Optional: Add a sprinkle of zaatar on top! ENJOY!
