Perhaps you haven’t thought about squash since that first hint of green came out in tender baby greens, scallions, and fresh peas early last spring. But whether you like it or not, squashes are on the way, and when you do find yourself in front of that display of butternuts, do not hesitate! Pick up a few, roast them tender with some red onion and garlic, and whir it all into velvet along with some Greek yogurt and tahini. Salty, sweet, luscious – perfect for picking up with pita chips, spreading on crackers, or serving as a rich puree alongside a piece of roasted meat. If you’re feeling really adventurous, blend it with a few cups of warm chicken stock and maybe a splash of cream or milk for what I’m guessing would be an excellent soup.
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Smooth Butternut Tahini Spread
- Total Time: 60 minutes
- Yield: Serves 6
- Diet: Vegetarian, Omnivore
Description
Roasted butternut squash, onion, and garlic get whirred into a luscious spread with Greek yogurt and tahini. Perfect with pita chips or as a meat puree.
Ingredients
- 3 lbs (1361 g) butternut squash
- 1 red onion
- 3-4 cloves garlic
- Olive oil
- Salt
- 0.5 cups (118 ml) plain Greek yogurt
- 2-3 Tbsp tahini paste
- White and/or black sesame seeds
Instructions
- Heat oven to 425°F (218°C).
- Toss squash, onion, and garlic with salt and olive oil. Spread on baking sheets and roast until tender, 30-40 minutes.
- Process the cooled vegetables, yogurt, and tahini in a food processor or blender until fully combined. Season with salt to taste.
- Transfer to a serving dish and sprinkle with sesame seeds.
Notes
- For a smoother spread, remove the squash’s skin before processing.
- If the spread is too thick, add a tablespoon of water or more yogurt to thin it out.
- Store the spread in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 10
- Sodium: 200
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 30
- Fiber: 5
- Protein: 5
- Cholesterol: 5
Frequently Asked Questions
Can I use canned butternut squash puree instead of roasting fresh squash?
You can, but roasting fresh butternut squash concentrates the natural sweetness and adds a caramelized depth that canned puree lacks. If you use canned, consider adding a pinch of smoked paprika to compensate.
How long does butternut tahini spread keep in the fridge?
Stored in an airtight container, the spread will keep for about 5 days in the refrigerator. Give it a stir before serving, as the tahini may separate slightly over time. 
What can I serve this spread with?
It works well with warm pita, crudites, or as a base on flatbread. It also makes a solid sandwich spread or a topping for roasted vegetables.
