I never imagined I would call a butternut squash dish “festive”, but it’s the word that came to my mind as I savored it. I blame it on the addition of pomegranate seeds. They turn any dish into a celebration, little jewels of the gastronomic world. Plus their slightly sharp taste complements sweets, complements veggies, meats, hard to imagine something that cannot be paired with these red beauties. Remember Fesenjan? Anyway, in this preparation, I roasted butternut squash as I’ve done many times, in coconut oil with paprika. To me, it’s a trio made in heaven. And no, I do not use smoked paprika for this anymore, I now prefer a milder flavor with the squash. Of course, do as your taste buds instruct you to.
ROASTED BUTTERNUT SQUASH WITH WALNUTS AND TAHINI SAUCE
(inspired by several sources)
1 medium butternut squash, peeled and cut in large cubes
1 Tbsp coconut oil, melted
1/2 tsp paprika
1/2 tsp salt (or to taste)
walnut halves or large pieces
1/4 cup tahini
2 tsp freshly squeezed lemon juice
pepper to taste
water if needed to thin sauce
fresh pomegranate seeds
light drizzle of pomegranate molasses for serving (optional)
Heat the oven to 400 F.
Place the pieces of butternut squash in a large bowl, drizzle with the coconut oil, mixing it very quickly because it solidifies fast. Season with paprika, salt, and a little pepper. Transfer the squash to a baking dish that holds the pieces in a single layer. Roast for 20 minutes, then add walnuts, mixing gently with the squash. Roast for about 10 minutes more, until the squash is golden, with edges turning slightly brown.
Meanwhile, prepare the tahini sauce mixing tahini, lemon juice pepper and pepper. If it seems too thick, add water until you reach a nice fluid consistency.
When the squash and walnuts are roasted, transfer to a serving dish, drizzle the tahini sauce all over, and top with fresh pomegranate seeds. If you have pomegranate molasses, consider drizzling a little bit on top, a nice additional contrast of color and flavor.
ENJOY!
to print the recipe, click here
Comments: This could be a great side dish for Thanksgiving, for those trying to move away from the classics, or perhaps in need to increase the variety of vegetarian-friendly sides. Of course, it’s odd to mention Thanksgiving in December, but the color-scheme of this dish makes it hard not to. Come to think of it, roasted sweet potatoes would work wonders too replacing the squash. And dried cranberries could play the role of pomegranate. The tahini dressing is perfect to tie the whole thing together in a very luscious way. We enjoyed this hearty side dish with store-bought roast chicken. Admittedly, this could be considered a sin in the home of a food blogger, but we love the convenience of it, and our store does a pretty decent job preparing it. So, we make our life easy and often bring one home for our dinner.
Plan ahead and reserve some tahini sauce (as well as extra pomegranate seeds) in case you want to call it lunch next day… I did, and it was absolutely delicious, love the contrast of a cool sauce with the warm squash.
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Bewitching Kitchen 
I *love* butternut squash this time of year, and this recipe looks positively brilliant. The pomegranate/cranberry addition really makes it pop. Fantastic!
Even if you did ultimately (and inevitably I suppose) go the trailer trash route by pairing it with that chicken….
😉
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but but BUT I must gain some points for the unabashed honesty…. 😉
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In THIS political environment. Au contraire!
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come to think of it, you have a point. I should have lied through my teeth. And dyed my gray hair a tangerine color..
😉
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No need to go to such extremes with your hair. Simply dyed would have the same effect, but you would still have it afterwards.
😉
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Awww, you’re not allowed to edit your gaffe after someone makes such a fantastic joke about it! Now all the thousands to come will have no idea what I was talking about. (Not that ever do, really.)
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not if I explain here that due to the lack of caffeine through my system (I am great at excuses) I decided to die my hair instead of dye it… well, it is gray after all, so i’t basically one step from the grave – but your very sharp eyes and mind caught my typo…. there! Your reputation is safe!
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Oh god. You had to bring up my reputation….
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This certainly does look festive, Sally! Now if I can only get my fam to eat it, lol!
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could they go for sweet potatoes instead????
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I think they are averse to orange vegetables, lol!
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then it’s pretty much hopeless… 😉
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This sounds delicious Sally. I haven’t cooked with tahini yet, and it’s totally on my list. P.S. I love supermarket rotisserie chickens. We probably buy at least two a month. The ones from our grocery store are exceptional!
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oh, you must do the tahini thing… it is spectacular – my next adventure shall be a chocolate brownie with it… stay tuned
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I made this tonight. Great recipe. A few tweaks if I may. I found the tahini sauce bland so I added s few drops of liquid smoke and then some Sriracha. Yum! The walnuts are inspired. Great crunchy contrast to the soft veg.
Served this on a plate with some pulled chicken (and pulled meat of any kind would do..hell go with some prawns) on top and drizzled some pomegranate molasses on top.
Please DO keep up the good work.
Cheers,
Peter
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great tips, I think Sriracha would be amazing! Will try it next time…
so glad you enjoy some of the recipes I blog about – I think we do have similar taste in cooking….
(fixed the typo)
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Absolute perfection! I just love these flavours all together 😍😍😍😍
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I used Delicata squash and pecans, and skipped the sauce. Really good recipe, def a keeper. Thanks, Sally!
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