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Roasted Butternut Squash with Feta & Tahini

Updated: Aug 17, 2019

Serves two


  • 1 butternut squash

  • 1-2 tbsp olive oil

  • 1 tsp cinnamon

  • 1 tsp cumin

  • 1 tsp chili powder

  • Salt, to taste

  • Crumbled feta

  • Chopped coriander

  • 1 tsp sumac

Tahini Sauce:

  • 2 tbsp tahini paste

  • 2 tbsp lemon juice

  • 3-4 tbsp water

  • 1 tsp yogurt

  • Pepper, to taste


Poke holes with a fork all over butternut squash and microwave for 5 minutes (this is to soften it). Pre-heat oven to 175 deg Celsius (350F). Chop squash in half and remove seeds. Coat with olive oil and sprinkle cinnamon, cumin, chili, and salt. Place in oven for 45 minutes. Once the skin is very tender, place squash on a plate and sprinkle coriander, feta, hazelnut, and sumac. Mix all the ingredients for tahini sauce together for a more liquid consistency and drizzle on top to taste.

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