Ellen Kanner

soulful vegan writer

  • About
  • CONSULTATION
  • PUBLICATIONS
  • RESOURCES
  • RECIPES
  • Video
  • Shop
  • Appearances
  • BLOG
  • CONTACT
  • $0.00
You are here: Home / LIGHT MEALS / Authentically Autumnal – Roasted Butternut Squash

Authentically Autumnal – Roasted Butternut Squash

October 4, 2021 by Ellen Kanner Leave a Comment

I’ve received a tsunami of PR pitches about “embracing fall” by buying some pumpkin product or other. Pu-lease. For legit and luscious fall flavor, try this recipe for roasted butternut squash with tahini, orange, and walnuts. It’s got that burnished autumn look you love and those delectable roasty, toasty flavors you crave.

roasted butternut squash

Credit goes to Amy Zitelman. You may know Amy as one of the three sisters behind Soom tahini, the sesame paste that blows the others out of the water.

 

She’s also the author of The Tahini Table, and she kindly granted me permission to share her roasted butternut squash recipe. It’s got your autumnal gourd thing going, and so much more.

Roasted Butternut Squash with Orange Tahini, Walnuts, and Za’atar

Wildly pretty and so easy, these vegetables can be roasted ahead. Simply refresh them in the microwave or a warm oven and finish with the sauce, freshly toasted nuts, freshly chopped herbs, and toast made from a crusty artisanal bread.
Print Recipe Pin Recipe
Servings 6

Ingredients
  

  • 1 2-pound butternut squash, peeled, seeded, and cut into wedges
  • 5 tablespoons extra-virgin olive oil divided
  • 2 large leeks cut into 1-inch pieces (white and pale green parts)
  • ¼ cup premium tahini paste
  • 5 tablespoons freshly squeezed orange juice
  • 2 tablespoons freshly squeezed lemon juice
  • 1 –2 tablespoons water
  • 1 garlic clove minced
  • ½ teaspoon fine sea salt
  • ⅛ teaspoon crushed red pepper
  • ⅓ cup chopped walnuts
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 tablespoon za’atar
  • Flake salt and freshly ground black pepper to taste

Instructions
 

  • Turn the oven to 475°F.
  • Toss the squash with 2 tablespoons of the olive oil on a large sheet pan. Roast until the squash starts to brown, about 15 minutes. Toss the leeks with 1 tablespoon of the remaining oil and add to the pan of squash. Roast until the squash is tender enough to pierce easily with a knife, about 15 minutes more.
  • While the vegetables roast, whisk the tahini and orange and lemon juices in a small bowl. Add enough water to make the mixture the thickness of cream sauce. Season with the garlic, fine sea salt, and crushed red pepper.
  • Heat 1 tablespoon of the olive oil in a small skillet over medium-high heat. Add the walnuts and stir until they darken slightly and smell toasty. Scrape into a bowl, cool for a bit, and toss with the parsley and za’atar.
  • When the vegetables are done, transfer them to a platter. Season with flake salt and black pepper. Drizzle with the tahini sauce and remaining 1 tablespoon of olive oil, and scatter the walnut mixture on top. Serve right away.

Notes

Reprinted with permission from The Tahini Table by Amy Zitelman, Agate Publishing, November 2020.

Love autumnal flavors? Try this squash recipe from Lidia Bastianich.

dividerEK


dividerEKThank you for reading my vegan stories and plant-based recipes. I sincerely love to connect with listeners and would like to hear your feedback, takeaways, “ah-ha!” moments, etc in the comments.

Connect with me for discounts, exclusive tips, and other freebies:
• Join my NEWSLETTER for exclusive content & offers
• Join my social networks on LINKEDIN, TWITTER and FACEBOOK

Want to learn more?
Explore more of my VEGAN RECIPES, and my COOK BOOKS.
Do you want a happier life, a greener plate, and a delicious world? Then sign up for VEG THERAPY.



Filed Under: LIGHT MEALS, Sides, Uncategorized, veggie dish Tagged With: butternut squash, Squash

« Night of the Living Dead Curry
Miami Flavors – Sofkee »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

  • Facebook
  • LinkedIn
  • Pinterest
  • Twitter
  • YouTube
Ellen Kanner ELLEN KANNER is a soulful vegan writer on food, wellness and sustainability with over 15 years' experience. She's a recipe developer for numerous publications...[Read More] .

~ Work With Ellen ~

She is available for speaking engagements, consultations, and cooking demonstrations. To book a paid speaking gig, contact her.

~ available Cookbooks ~

Ellen Kanner

buynow

Ellen Kanner

buynow

Upcoming Events

There are no upcoming events.

View Calendar
Add
  • Add to Timely Calendar
  • Add to Google
  • Add to Outlook
  • Add to Apple Calendar
  • Add to other calendar
  • Export to XML

Recent Publications

Discovering A Brave New World of Vegan Chocolates

Is Olive Oil Good For Us? | Huffpost

VegNews Jan 2022

Edible South Florida Winter Issue

Edible South Florida Fall 2021

VegNews Holiday 2021

Thanksgiving Without Turkey? A Valid Argument For Skipping The Bird.

Why This Latin American Chef Rejects The Term ‘Latinx’

The Diva of Daufuskie

SoFloVegans Podcast

Is Wine Vegan?

The Best Artisanal Cheese and Why We Love Them

Food Rescue U.S.: ‘Hunger Doesn’t Take A Holiday’

Art Friedrich: Food Insecurity Is A ‘Weakness That Will Be Exploited By Adversaries’

Broccoli Rising|October 2020 – Breathe, Nourish, Rise

What is Vegan Cheese and is it Legit?

The Germans Have a Word for That Snack

From Cucina Povera to Conscious Cookery: Timeless Garden-to-Kitchen and Back Again Smarts

Thinking Outside and Inside the Box: Growing Greens in Miami

Diet for a Large Pandemic

Currently Featured On

Vegan Cinco de Mayo: Vegan Date-Sweetened Chocolate Love Bites & Mango Black Bean Salad

Vedge Your Best – The Plant-Based Podcast – Michele Olender

Professional Associations

~Contributing Columnist ~

Ellen Kanner
Ellen Kanner

~ Search Site ~

RSS Newsletter

  • May 2022 April 28, 2022
  • April 2022 April 1, 2022
  • March 2022 March 1, 2022
  • February 2022 February 4, 2022
  • Welcome, 2022 December 30, 2021

~ Signup for my Newsletter~

~ Follow me on Twitter ~

© 2022 ELLEN KANNER - site by Kapok Graphics