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Roasted Butternut Squash Wedges with Tahini-Yogurt Sauce

Roasted Butternut Squash Wedges with Tahini-Yogurt Sauce
  • Category


  • Cusine



1 large butternut squash >

2 T olive oil

2 tsp. ground cumin

Aleppo Pepper 

2 T thinly sliced green onions

1 1/2 T Tahini

1 T lemon fresh-squeezed lemon juice

2 T water

1/2 tsp. Powdered Sumac 

1-2 tsp. garlic paste

1/4 cup Greek yogurt


Preheat the oven to 400F/200C. Spray a large baking sheet with olive oil or non-stick spray. Cut off both ends of the butternut squash and then use a large knife to cut it in half lengthwise. If the squash has a long neck, you might want to cut each piece in half again crosswise. Peel squash with a sharp vegetable peeler and then cut into wedges about 1 inch thick. Put squash wedges into a large bowl and toss with the olive oil and then the ground cumin. Spread out the squash wedges in a single layer on the baking sheet and roast for 25 minutes. Turn each piece of squash over and continue to roast for 25-30 minutes more, or until squash is soft and each piece is lightly browned. While the squash roasts, whisk together the Tahini, lemon juice , water, Powdered Sumac, garlic, and Greek yogurt to make the sauce. Serve squash hot, with the Tahini-Yogurt Sauce drizzled over and sprinkled with Aleppo Pepper and sliced green onions.