Roasted Butternut Squash with Tahini and Almond Feta
Source: Cook's Illustrated, Better Vegan Category: Vegan Entrees & Sides
Prep Time: 15 min Cook time: 55 min Total Time: 1 hr 10 min Serves 4-6
About this recipe
This simple delicious squash is perfectly caramelized and supremely tender. Adding a mix of toppings creates a nice combination of sweet and savory tastes and crunchy and creamy textures, as well as bright, presentation-worthy appeal. Can be served as an appetizer or a main dish.
1 large (2 1/2- to 3-pound) butternut squash
1 1/2 - 2 Tbsp. avocado or coconut oil, melted (I use La Tourangelle Avocado Oil or Kirkland Signature Cold Pressed Unrefined Organic Virgin Coconut Oil)
½ esp. pink Himalayan salt (I use Sherpa Pink Gourmet Himalayan Salt, 5 lbs Fine Grain)
½ tsp. black pepper
1 Tbsp. raw organic tahini (I use Artisana Organics - Tahini Sesame Seed Butter)
1 Tbsp. extra-virgin olive oil (I use Newman's Own Organic Extra Virgin Olive Oil)
1 ½ tsp. lemon juice
1 tsp. maple syrup (I use Butternut Mountain Farm, 100% Pure Maple Syrup From Vermont)
Pinch pink Himalayan salt
1 ounce Baked Almond Feta, finely crumbled (1/4 cup)
¼ cup walnuts, toasted and chopped fine (I use Kirkland Signature Walnuts)
2 Tbsp. chopped fresh parsley
1. Prepare the ingredients.
2. For the squash: Adjust oven rack to lowest position and heat oven to 425 degrees. Using sharp vegetable peeler or chef’s knife, remove skin and fibrous threads from squash just below skin (peel until squash is completely orange with no white flesh remaining, roughly 1/8 inch deep). Halve squash lengthwise and scrape out seeds. Place squash, cut side down, on cutting board and slice crosswise 1/2 inch thick.
3. Toss squash with oil, salt, and pepper until evenly coated. Arrange squash on rimmed baking sheet in single layer. Roast squash until side touching sheet toward back of oven is well browned, 25 to 30 minutes. Rotate sheet and continue to bake until side touching sheet toward back of oven is well browned, 6 to 10 minutes. Remove squash from oven and use metal spatula to flip each piece. Continue to roast until squash is very tender and side touching sheet is browned, 10 to 15 minutes longer.
4. For the topping: While squash roasts, whisk tahini, oil, lemon juice, maple syrup, and salt together in small bowl.
5. Transfer squash to large serving platter. Drizzle tahini mixture evenly over squash. Sprinkle with almond feta, walnuts, and parsley and serve.