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




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

about 4 pieces squash
195 calories; protein 3.3g; carbohydrates 20.9g; dietary fiber 3.3g; sugars 4g; fat 12.5g; saturated fat 1.8g; vitamin a iu 896IU; vitamin c 25.4mg; folate 44.4mcg; calcium 78.1mg; iron 1.9mg; magnesium 66.7mg; potassium 669.2mg; sodium 204.9mg.

1 starch, 2 1/2 fat