Butternut Squash and Tahini Salad Recipe

Name: Butternut Squash and Tahini Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium butternut squash, peeled, seeded, and cut into 1 1/2-inch pieces (about 2 to 2 1/2 lb.); 1 medium garlic clove, pressed; ½ teaspoon ground allspice; 2 tablespoons olive oil; salt; one 15-ounce can chickpeas, drained and rinsed; 14 of a medium red onion, finely chopped; ¼ cup coarsely chopped cilantro leaf; 1 medium garlic clove, finely minced with a pinch of salt; 3 ½ tablespoons lemon juice; 3 tablespoons well-stirred tahini; 2 tablespoons water; 2 tablespoons olive oil, plus more to taste

Servings: persons

1 medium butternut squash, peeled, seeded, and cut into 1 1/2-inch pieces (about 2 to 2 1/2 lb.)
1 medium garlic clove, pressed
½ teaspoon ground allspice
2 tablespoons olive oil
salt
one 15-ounce can chickpeas, drained and rinsed
14 of a medium red onion, finely chopped
¼ cup coarsely chopped cilantro leaf
1 medium garlic clove, finely minced with a pinch of salt
3 ½ tablespoons lemon juice
3 tablespoons well-stirred tahini
2 tablespoons water
2 tablespoons olive oil, plus more to taste

1
Preheat the oven to 425 degrees Fahrenheit.
2
In a large bowl, combine the butternut squash, garlic, allspice, olive oil, and a good pinch or two of salt.
3
Using a large spoon or your hands, toss until the squash pieces are evenly coated.
4
Turn them out onto a baking sheet, and bake for 15 to 25 minutes, or until soft.
5
Remove from the oven and cool.
6
Meanwhile, make the tahini sauce.
7
In a small bowl, whisk together the garlic and lemon juice.
8
Add the tahini, and whisk to blend.
9
Add the water and olive oil, whisk well, and taste for seasoning.
10
The sauce should have plenty of nutty tahini flavor, but also a little kick of lemon.
11
To assemble the salad, combine the squash, chickpeas, onion, and cilantro in a mixing bowl.
12
Add tahini sauce to taste, and toss carefully.
13
Serve, with additional salt for sprinkling.
14
Note: This salad, lightly dressed, keeps beautifully in the fridge.
15
(Hold a little of the tahini sauce on the side, for dressing at the table.)
16
Before serving, warm slightly with quick jolt in the microwave.

483

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 medium butternut squash, peeled, seeded, and cut into 1 1/2-inch pieces (about 2 to 2 1/2 lb.), 1 medium garlic clove, pressed, ½ teaspoon ground allspice, 2 tablespoons olive oil, and more.

Yes, Butternut Squash and Tahini Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Butternut Squash and Tahini Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions