BUTTERNUT SQUASH & GREEN TAHINI

Jonathan Recanti

Jonathan Recanti

1st December 2023
Jonathan Recanti

BUTTERNUT SQUASH & GREEN TAHINI

60 min

BUTTERNUT SQUASH & GREEN TAHINI by Jonathan Recanti 

SERVES 4

 15 MINS PREP
40 MINS COOKING

Ingredients

Roasted Butternut Squash

  • 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

Green Tahini Sauce

  • 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)

Method

Roasted Butternut Squash

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.

Green Tahini Sauce

1. While roasting, make the Green Tahini. Blend all the ingredients until smooth, add seasoning & lemon juice to taste.

Serving

1. Remove squash from oven and drizzle over Green Tahini, coriander, pistachios and seasoning.

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