Healthy Eats: Lemon Tahini Butternut Squash

Serves 4 people:
  • Medium sizes butternut squash
  • Raw tahini paste
  • 2 lemons
  • Avocado oil. 
  • Salt, pepper, cumin & zathar 
  • Parsley for garnish (optional)


  1. Preheat oven at 420°F. 
  2. Wash and dry the outside of the butternut squash. 
  3. Cut squash carefully in the middle (vertically). Scrape out all the seeds with a small spoon, set seeds aside.
  4. Mark the outside surface of the squash with a criss cross pattern. Coat squash (inside and outside) with avocado oil. Place on a baking sheet with parchment paper.
  5. Roast for 40 minutes or until soft.
  6. Remove from oven, and fill with lemony tahini drizzle.
  7. Continue to roast for about 5 minutes (optional, warm tahini is delicious).
  8. Remove, drizzle with olive oil, sprinkle with parsley and serve. (Salt & pepper to taste)
Lemony tahini :
  • 2 fresh lemons (juiced)
  • 5 tbps of raw tahini paste
  • 1/2 cup of cold water
  • salt, white pepper and cumin

Mix and blend all the ingredients until smooth. 

Back to blog