Saturday, October 12, 2013

Roasted Butternut Squash with Tahini-Yogurt Sauce

This is some seriously delicious grub people.  This photo was taken the 3rd time I made this recipe found on Kalyn's Kitchen, and I've got another butternut on my counter awaiting the same fate.  It's squash season and I'm loving it.  The Aleppo pepper is most awesome on top, so don't skip it.  You can get it through Penzey's or I've even found it in the bulk spice section at Central Market here in Austin. Now go forth and roast/bake/steam some gourds!

Roasted Butternut Squash with Tahini-Yogurt Sauce:
(recipe originally from Bon Appetit, Dec. 2012, adaptation found via Kalyn's Kitchen)

1 large butternut squash (about 3 lb.)
2 T olive oil
2 tsp. ground cumin
kosher salt to taste
1 1/2 T Tahini 
1 T lemon fresh-squeezed lemon juice
2 T water
1/2 tsp. Powdered Sumac (or more; the Sumac is optional in the sauce, but good)
1/2 tsp garlic paste (finely minced/ground garlic...orig. recipe calls for 1-2 tsp, but I use less)
1/4 cup 2% Greek yogurt
Aleppo Pepper (or other spicy red pepper flakes) to taste (about 2-3 tsp.) 
2 T thinly sliced green onions

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. (If some pieces seem too long, cut them in half again.) Put squash wedges into a large bowl and toss with the olive oil and then the ground cumin and salt.  I save having to wash a bowl by just mixing everything on the baking sheet. :)  

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, sumac, garlic, and Greek yogurt to make the sauce.  I actually add some Aleppo pepper to the sauce in addition to sprinkling on top of the finished dish, your call.  

Serve squash hot, with the Tahini-Yogurt Sauce drizzled over and sprinkled with Aleppo Pepper and sliced green onions.