tahini butternut squash

Lemon tahini butternut squash: 



  1. Preheat oven at 420f 
  2. Wash the outside of the squash and pat dry.
  3. Cut squash carefully in the middle (lengthwise). Scrape out all the seeds with a small spoon, set seeds aside.
  4. Score the cut surface of the squash with a criss cross pattern. Coat squash (skin and inside) with olive oil and add salt, pepper and oregano.
  5. Roast for about 30-40 minutes or until soft.
  6. Remove from oven, and fill with lemony tahini drizzle 
  7. drizzle with olive oil, sprinkle with parsley and serve. 


Lemony tahini :

2 fresh lemon ( juice) 

5 tbs raw tahini paste 

1/2 cup cold water 

Sprinkle of : salt, white pepper and cumin 

Mix well and adjust taste and consistency.