Kabak Tatlisi Recipe
Butternut squash, with twice roasted tahini & walnuts
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Butternut Squash
Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise, scoop out the seeds, and brush the cut sides with olive oil. Place the squash halves cut-side down on a baking sheet and roast for about 30-40 minutes or until tender.
- 2
Make the Tahini Sauce
While the squash is roasting, in a small saucepan, combine the tahini, honey (or maple syrup), water, ground cinnamon, and salt. Heat over low-medium heat while stirring until smooth and slightly thickened. Set aside.
- 3
Toast the Walnuts
In a dry skillet over medium heat, toast the walnuts for about 5-7 minutes, stirring frequently, until fragrant and golden. Remove from heat and chop coarsely.
- 4
Assemble the Dish
Once the squash is done roasting, remove it from the oven and let it cool slightly. Scoop out some of the flesh to create a small well in each half. Drizzle the tahini sauce over the squash and sprinkle the toasted walnuts on top.
- 5
Final Touches
Return the stuffed squash halves to the oven and bake for an additional 10 minutes at 350°F (175°C) to warm through. Serve warm.
