Butternut Squash Tahini Recipe

Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment or lightly oil it.

Toss the cubed butternut squash with 1 tablespoon olive oil, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper until evenly coated.

Spread the squash in a single layer on the prepared baking sheet, leaving small gaps between pieces for even browning.

Roast for 25–30 minutes, turning once halfway through, until pieces are tender and edges are caramelized. Larger cubes may take up to 35 minutes.

Remove from oven and let cool 5–10 minutes. Transfer roasted squash to a food processor (or blender). Purée until smooth, scraping down the bowl as needed. If mixture is very thick, add 1–2 tablespoons warm water to reach a scoopable, creamy texture.

In a small bowl whisk the tahini with lemon juice until it loosens and lightens in color. It may seize; keep whisking to smooth it out.

Add the warm water a tablespoon at a time while whisking until the tahini reaches a pourable, creamy consistency (about 3 tablespoons total).

Stir in the minced garlic, ground cumin, smoked paprika, and 1/2 teaspoon kosher salt. Taste and adjust lemon, salt, or water to achieve a bright, balanced sauce slightly thinner than the squash purée.

Fold about half of the tahini sauce into the warm butternut squash purée in the food processor (or bowl) to create a rich, nutty mash. Pulse or stir just until homogenous—reserve the remaining tahini to drizzle on top.

Transfer the squash–tahini mixture to a serving bowl or spread on a platter.

Drizzle the reserved tahini sauce over the top, then drizzle 1 tablespoon olive oil in a thin stream for gloss and flavor.

Sprinkle toasted pumpkin seeds, chopped parsley or cilantro, a pinch of Aleppo or crushed red pepper (if using), and an extra 1/4 teaspoon freshly ground black pepper.

Serve warm or at room temperature with crusty bread, pita, or as a side for grilled meats and roasted vegetables.