Roasted Butternut Squash with Tahini & Lime

By Ausra de Araujo
October 10, 2013
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Author Notes: So simple. It takes only 3 min to get it ready for the oven. And makes a wonderful dish / side dish / extra dish / the dish of the dish in only 40 min:)

P.s. Can be easily used lemon juice instead, but I simply love Lime in Tahini.
Ausra de Araujo

Serves: 2

  • 2 pounds Butternut Squash (cut in large cubes)
  • 2 tablespoons Extra virgin olive oil
  • 2 Big white onions (roughly cut)
  • 1 handful Pine nuts
  • 1 handful Roughly chopped parsley leaves
  • 1 teaspoon Sea Salt
  • 2 Cloves of garlic (grated)
  • 2 tablespoons Organic tahini
  • 1 Lime (juice & zest)
  1. Preheat the oven to 425F (220ºC). Toss the onions & butternut squash with olive oil, salt & garlic. Roast for 35 - 45 min
  2. Separately mix tahini with the lime juice and the lime zest. Add water until creamy. Generously sprinkle with pine nuts, parsley and freshly ground pepper.

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