This squash recipe will leave you with some extra green tahini, which you can use as a salad dressing or a dip for crudités. Serve with a roast chicken and mixed green salad for a complete meal.

Julia Clancy
Source: EatingWell Magazine, September/October 2017


Ingredient Checklist
Green Tahini


Instructions Checklist
  • Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.

  • Toss squash with 1 tablespoon oil, cumin and 1/4 teaspoon salt in a large bowl. Transfer to the prepared baking sheet. Roast until tender, 30 to 35 minutes.

  • Combine cilantro, parsley, tahini, water, oil, lemon zest, lemon juice, garlic and salt in a blender. Blend until smooth.

  • Serve the squash drizzled with 2/3 cup of the green tahini. (Reserve the rest for another use.)


To make ahead: Refrigerate green tahini (Step 3) for up to 1 week.

Nutrition Facts

194.8 calories; protein 3.3g 7% DV; carbohydrates 20.9g 7% DV; exchange other carbs 1.5; dietary fiber 3.3g 13% DV; sugars 4g; fat 12.5g 19% DV; saturated fat 1.8g 9% DV; cholesterolmg; vitamin a iu 896IU 18% DV; vitamin c 25.4mg 42% DV; folate 44.4mcg 11% DV; calcium 78.1mg 8% DV; iron 1.9mg 10% DV; magnesium 66.7mg 24% DV; potassium 669.2mg 19% DV; sodium 204.9mg 8% DV.