Check out this roasted butternut squash with a garlic tahini dressing / crust. I say crust because the sauce hardens while you bake it to form a crust. You’ll see in the picture below. If you’ve never have butternut squash before, it tastes very similar to a sweet potato (texture and taste), yet at a fraction of the calories.
- 100 grams of a sweet potato = 86 calories
- 100 grams of a butternut squash = 45 calories
Just imagine… you can eat twice as much butternut squash for the same amount of calories as a sweet potato! While I’m not a huge fan of calorie counting, I do understand that it is a simple way to “measure” food and a widely understood concept so that’s why I refer to calories when comparing foods. Make sense?
The garlic tahini crust added just the right amount of savory to the sweetness of the squash, and the complementary textures married perfectly in your mouth. Hearty, nutty, savory, sweet….
Here’s a QUICK breakdown of the recipe. We will definitely make this again and get a more formal recipe up for you, but if you have any questions leave a comment below and I’ll be happy to help!
- Ingredients: 1 butternut squash (cut into quarter longways), 4 Tbsp tahini, 2 tsp miso paste, 1 tsp garlic (minced)
- Instructions: Preheat oven to 400 degrees. Cut squash into quarters. Place quarters on lightly greased baking sheet. Mix all other ingredients together to make the sauce. Cover squash in sauce. Cook 30 minutes or until squash is fork-tender.