Roasted Squash with Green Tahini

Roasted Squash with Green Tahini

0 Reviews
From: EatingWell Magazine, September/October 2017

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.

Ingredients 6 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 2 medium acorn squash or 1 large kabocha (about 3 pounds), halved, seeded and sliced 1 inch thick
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon ground cumin
  • ¼ teaspoon salt
  • Green Tahini
  • ½ cup packed fresh cilantro
  • ½ cup packed fresh parsley
  • ½ cup tahini
  • ½ cup water
  • ¼ cup extra-virgin olive oil
  • 2 teaspoons lemon zest
  • ¼ cup lemon juice
  • 2 cloves garlic
  • ½ teaspoon salt

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 400°F. Line a large baking sheet with parchment paper.
  2. Toss squash with 1 tablespoon oil, cumin and ¼ teaspoon salt in a large bowl. Transfer to the prepared baking sheet. Roast until tender, 30 to 35 minutes.
  3. Combine cilantro, parsley, tahini, water, oil, lemon zest, lemon juice, garlic and salt in a blender. Blend until smooth.
  4. Serve the squash drizzled with ⅔ 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 information

  • Serving size: about 4 pieces squash
  • Per serving: 195 calories; 13 g fat(2 g sat); 3 g fiber; 21 g carbohydrates; 3 g protein; 44 mcg folate; 0 mg cholesterol; 4 g sugars; 0 g added sugars; 896 IU vitamin A; 25 mg vitamin C; 78 mg calcium; 2 mg iron; 205 mg sodium; 669 mg potassium
  • Nutrition Bonus: Vitamin C (42% daily value)
  • Carbohydrate Servings:
  • Exchanges: 1 starch, 2½ fat

Reviews 0