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. Source: EatingWell Magazine, September/October 2017

Julia Clancy


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

195 calories; 12.5 g total fat; 1.8 g saturated fat; 205 mg sodium. 669 mg potassium; 20.9 g carbohydrates; 3.3 g fiber; 4 g sugar; 3.3 g protein; 896 IU vitamin a iu; 25 mg vitamin c; 44 mcg folate; 78 mg calcium; 2 mg iron; 67 mg magnesium;