Delving into the heart of culinary expression and creativity, we find ourselves enchanted by the harmonious dance between health and flavour, a delicate balance that the “Roasted Butternut Squash with Turmeric Tahini” masterfully maintains. This radiant golden dish promises to impart a tale of vibrant flavors, luring you with its gentle sweetness, bold spice, and a whisper of earthy notes. With roots tracing back to the Middle Eastern kitchens, this recipe has gracefully spun into an enchanting, cross-culturally beloved dish. So, let’s fasten our aprons, and embark on this savory journey towards creating a platter of delight.
Ingredients List
Let’s gather the star cast for our culinary production of “Roasted Butternut Squash with Turmeric Tahini”:
- 1 medium butternut squash
- 2 tbsp of extra virgin olive oil
- Salt to taste
- Freshly cracked black pepper
- 1/2 tsp of turmeric powder
- 1/cup of tahini
- 2 cloves of garlic, minced
- 2 tbsp of fresh lemon juice
- 2-3 tbsp of warm water (as needed)
- A handful of parsley or cilantro, for garnish
Instructions
Let’s explore the step-by-step guide to preparing the “Roasted Butternut Squash with Turmeric Tahini”.
- Start by preheating the oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Peel the butternut squash, cut it in half lengthwise and remove the seeds. Dice the squash into 1-inch cubes.
- Dress the squash cubes in olive oil, salt, black pepper, and turmeric. Lay them out on a baking sheet and roast for 25-30 minutes until tender and slightly caramelize.
- While the squash is roasting, mix the tahini, minced garlic, and lemon juice in a bowl, gradually adding warm water until it reaches a drizzle consistency.
- Once the squash is roasted, drizzle the Tahini sauce over it and garnish with fresh herbs.
Cooking Time & Servings
Our recipe guides you through a 40-minute culinary journey, bearing the scrumptious fruit of four hearty servings of “Roasted Butternut Squash with Turmeric Tahini”.
Nutritional Information
Our “Roasted Butternut Squash with Turmeric Tahini” is not just an otherworldly dance of flavors. It’s a powerhouse of nutrients, paving the way for health and wellness. Each serving offers:
- Total Calories: 250
- Grams of fat: 15g
- Grams of carbohydrates: 30g
- Grams of protein: 5g
- Amount of Turmeric: 1/8 tsp
Beyond its rich taste, the dish provides the goodness of turmeric, a spice revered for its anti-inflammatory properties and potential wellness benefits.
Tips and Tricks
To intensify your encounter with the “Roasted Butternut Squash with Turmeric Tahini”, add crushed red pepper flakes for a heat kick or sprinkle roasted sesame seeds for an extra nutty crunch. For a vegan friendly version, substitute the tahini with almond butter.
In The End…
As we bring this culinary adventure to a close, remember that the joy of food lies not just in eating, but in the act of creating. So go ahead, bring that “Roasted Butternut Squash with Turmeric Tahini” to life, and let its irresistible flavors win hearts at your dinner table! Do share your pictures and tag us when you do – because, in the world of food, sharing really is caring!
Frequently Asked Questions
1. Can I use other types of squash for this recipe?
Indeed, you can! Feel free to use acorn squash or kabocha.
Is there a replacement for tahini?
Certainly, for a nuttier twist, you can use almond butter or cashew butter.How long can I store the “Roasted Butternut Squash with Turmeric Tahini”?
The dish tastes best fresh but can be refrigerated for up to 3 days.How do I serve this dish?
It can be served as a side dish or can be presented as an appetizer with a side of warm pita bread.Where can I find tahini?
You can find it in the international aisle of most grocery stores or in any Middle Eastern specialty food store.
So there you have it, my friends! An approachable, delicious, and nutritious path to creating your own “Roasted Butternut Squash with Turmeric Tahini”. With any luck, this recipe will sparkle your family dinners and potluck parties. Happy cooking!
