Middle Eastern Butternut Squash

Middle Eastern Butternut Squash


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

[Total: 0   Average: 0/5]


Sweet and tasty, winter squash is a great side dish for the time of the year when the oven is your friend.

  • 1 Small Butternut Squash
  • 2 Tablespoons Olive Oil (Divided)
  • 1 Cup Cooked Chickpeas (Rinsed & Drained)
  • 1/4 Cup Tahini Sauce
  • 1 Teaspoon Za’atar
  • 1 Teaspoon Kosher Salt
  • Tahini Sauce:
  • 1 Garlic Clove
  • 3 Tablespoons Sesame Paste
  • 1/4 Cup Plain Greek Yogurt
  • 2 Tablespoons Fresh Lemon Juice
  • 3 Tablespoons Water
  • 1 Teaspoon Kosher Salt
  • 1/2 Teaspoon Freshly Ground Pepper
  1. Preheat oven to 400 degrees.
  2. Line baking sheet with parchment paper. Set aside.
  3. Make tahini sauce. To food processor add garlic, sesame paste, Greek yogurt, lemon juice, and water. Pulse until smooth. Season with kosher salt and pepper. Set aside.
  4. Cut squash in half lengthwise. Scoop out seeds. Place on prepared baking sheet and rub with 1 tablespoon olive oil.
  5. Place in oven 45 minutes until squash is tender.
  6. In small-size bowl toss chickpeas with remaining olive oil. When squash has cooked 25 minutes add chickpeas to a clear section of baking sheet.
  7. Remove squash and chickpeas from oven. Serve each with chickpeas. Sprinkle with za’atar and drizzle with tahini sauce.
  8. Serves 2
  9. Prep Time: 10 Minutes Cook Time: 45 Minutes Total Time: 55 Minutes
  10. "Work With What You Got!"
  11. ©Tiny New York Kitchen © 2019 All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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