Spiced Butternut Squash with Lemon Tahini and Miso Granola

The well spiced roasted butternut squash wedges that's drizzled with a creamy, tangy, garlicky tahini , then topped with a miso granola prepared with a mixture of pistachios, almonds, pepitas, sesame seeds and fennel seeds. They really make the dish. If you want a vegetarian main to make an impact on your family and friends, this fits the bill perfectly.

	Lemon Tahini
1.2-1.5 kg Butternut squash, peeled, cut into thick wedges 80-100ml Extra virgin olive oil 1 tsp Smoked paprika 1 tsp Ground coriander 1 tbsp Flat parsley leaves, roughly chopped Miso granola for the topping	90 g Tahini Juice of 1/2 lemon 1 tbsp Extra virgin olive oil 1 Garlic clove, crushed 100 ml Water

Preheat the oven to 220C/430F. Peel the pumpkin and cut into thick wedges.
Place the pumpkin on a baking tray, drizzle with olive oil and scatter over the paprika, coriander and a generous amount of sea salt and black pepper. Using your hands, massage oil and spices into the pumpkin wedges until they are well coated. Spread them in a single layer on the tray, and bake for 30-40 minutes until the pumpkin is tender, flipping over halfway through. Insert a knife or skewer to test for doneness.
For the lemon tahini, whisk together the tahini, lemon juice, olive oil and garlic until well combined. Season with sea salt and black pepper. Whisk in water, 1 tablespoon at a time until you have a thick, creamy consistency.
For the miso granola, reduce the oven to 180C/350F and line a baking tray with baking paper. Place all the ingredients in a bowl and toss to combine. Spread mixture onto the prepared tray and bake for 20 minutes, stirring once, or until golden. Allow to cool completely, then break the granola into smaller pieces using your hands.
To serve, place the pumpkin on a plate and drizzle with lemon tahini. Top with some miso granola and scatter with the parsley leaves to serve.

18 comments:

eileeninmd 13/8/24 14:11: Another tasty recipe, thanks for sharing.
Take care, have a great day and happy week ahead.
Tom 13/8/24 14:19: ...I love butternut squash!
Granny Sue 13/8/24 14:20: Beautiful! How i would love to be a guest at your table for a few days!
Brian's Home Blog 13/8/24 15:16: I want some! Boy, that sure looks delicious!
Christine 13/8/24 15:33: Yummy
DEZMOND 13/8/24 15:43: I am uber happy that squash is back at the green market! Must buy some more to put them in the freezer while I still can.
Norma2 13/8/24 16:50: Angie the roasted pumpkin is very tasty and with the topin you have added, surely, much more.
Federica Simoni 13/8/24 18:04: che bontà!!!
Carol @Comfort Spring Station 13/8/24 20:00: Butternut squash with lemon tahini sauce sounds superb
JoAnna 13/8/24 23:18: You really are a great recipe artist! And everything about you looks like delicacy!
David 13/8/24 23:40: Hi Angie, Love butternut squash! Great recipe! There are an estimated 10,400,000 residential swimming pools in the USA of which 6,100,000 are in-ground pools. That means that there is one residential pool...either inground or above ground...for every 32 or 33 people in the USA. In Tennessee where we live, there is one pool for every 42.2 people. Our son's family is in Nebraska where there is one residential pool for every 99 people. This is all based on the statistics that I could find...so who knows if the numbers are correct. Neither myself or my wife have ever had a pool. Take Care, Big Daddy Dave
Cooking Julia 13/8/24 23:45: A great way to cook butternut squash!
roentare 14/8/24 00:03: That dish looks delicious
savorthebest 14/8/24 03:57: Such a great way to serve butternut! Looks delicious.
Margaret D 14/8/24 09:28: Looking great Angie.
My name is Erika. 15/8/24 13:00: YUMMY! This is another great sounding recipe.
Cocoa and Lavender 15/8/24 16:18: Lovely combination of colors, flavors, and textures!
Anonymous 15/8/24 16:47: Sounds delicious, especially with the granola topping~
Jenna from the Painted Apron