How To Make Hasselback Butternut Squash with Tahini Yogurt & Gremolata
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 1 medium butternut squash
- 2 tbsp olive oil
- salt and pepper to taste
- 1/2 cup Greek yogurt
- 2 tbsp tahini
- juice of 1 lemon
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- zest of 1 lemon
- 1/4 cup toasted pine nuts
Instructions
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Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
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Peel the butternut squash, then slice off the bottom to create a stable base. Slice the squash vertically, leaving 1/4 inch intact at the bottom.
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Rub olive oil all over the squash, making sure to get between the slices.
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Season with salt and pepper.
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Place the squash on the prepared baking sheet and roast for 35-40 minutes, until tender and slightly caramelized.
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In a small bowl, mix Greek yogurt, tahini, lemon juice, and minced garlic. Season with salt and pepper to taste.
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In another bowl, combine chopped parsley, lemon zest, and toasted pine nuts to make the gremolata.
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Remove the squash from the oven and let it cool for a few minutes.
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Serve the squash with a dollop of tahini yogurt and a sprinkle of gremolata on top.
Nutrition
- Calories : 220kcal
- Total Fat : 14g
- Saturated Fat : 2g
- Cholesterol : 0mg
- Sodium : 230mg
- Total Carbohydrates : 24g
- Dietary Fiber : 6g
- Sugar : 4g
- Protein : 4g
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