Roasted Butternut Squash & Red Onion with Tahini Maple Sauce

Savory sesame tahini meets sweet butternut squash. What a combo! To make prepping the squash easier, try a serrated peeler. Or substitute 4 cups of pre-cut butternut cubes.

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.

Time: 40 minutes
Serves: 4

Ingredients

  • 2 small butternut squash
  • 1 large red onion
  • 3 sprigs thyme
  • 1 Tbs. extra-virgin olive oil
  • 1½ Tbs. tahini
  • 1 Tbs. reduced-sodium soy sauce
  • 2 tsp. maple syrup
  • 2 tsp. red wine vinegar

Instructions

  1. Preheat the oven to 450°F. Peel the butternut squash, then cut it in half lengthwise, remove the seeds, and cut each half into ½-inch slabs crosswise.
  2. Leaving the root end intact, cut the onion into wedges.
  3. On a large foil-lined rimmed baking pan, toss the squash, onion, and thyme with the oil. Roast until the squash is tender and the bottoms have started to brown, about 25 minutes. Remove and discard the thyme sprigs.
  4. Make the Tahini Maple Sauce: In a small bowl, whisk together the tahini, soy sauce, maple syrup, vinegar, and 1 tsp. water. Transfer the roasted vegetables to a platter and drizzle with the sauce.

Nutrition Information

Per serving (1 cup):

  • Calories: 180
  • Total fat: 7 g
  • Sat fat: 1 g
  • Carbs: 30 g
  • Fiber: 5 g
  • Total sugar: 8 g
  • Added sugar: 2 g
  • Protein: 4 g
  • Sodium: 160 mg
     
HCK soups book cover

Booklet

The Healthy Cook's Kitchen: Soup

The supermarket is full of canned soups. But, as far as your health...and your taste buds...are concerned, none can hold a candle to this collection of Healthy Cook Kate Sherwood’s favorite soup recipes. Not only are they lick-the-bowl delicious; they’re packed with vegetables, beans, and lentils. And Kate shows you tricks—Creamy Vegetable Soup without cream, Chicken Tortilla Soup using a store-bought rotisserie chicken—that will help you up your soup game.

Order now