Roasted Butternut Squash with Quinoa and Green Tahini

Butternut squash

Roasted butternut squash with quinoa and green tahini is a delicious and healthy meal that is perfect for a cozy dinner or a quick lunch. Butternut squash is a great source of fiber, vitamins, and minerals, while quinoa is a complete protein that can help you feel full and satisfied. The green tahini adds a tangy and nutty flavor to the dish, making it a flavorful and well-rounded meal.

To make this dish, start by roasting the butternut squash in the oven with a drizzle of olive oil, salt, and pepper. While that’s cooking, prepare the quinoa according to package instructions. To make the green tahini, simply blend tahini, lemon juice, garlic, and water until smooth. Once the squash and quinoa are cooked, combine them in a bowl and drizzle the green tahini on top. Enjoy!


3 small butternut squash
1 lb tomatillo
3 tbsp tahini
Salt to taste
1 cup Traditional Quinoa, cooked.


Preheat the oven to 425F!
Place the butternut squash in the microwave (stab the butternut squash a few times with a small knife) and microwave it for 3 to 5 minutes. Remove and cut in half, empty the seeds from the squash.
Place face down on a baking sheet covered with parchment paper. Bake for 15 minutes, flip and bake for another 15 minutes.
In the meantime, fill a stockpot with water. Put on the stovetop on high heat until it reaches a rolling boil. remove the outer husk off all tomatillos.
Rinse the tomatillos under water to remove as much of the shiny coating off the outside. Gently drop into the boiling water and cook for 8 minutes, drain and rinse with cold water. Let it cool down for a few minutes and transfer to a high-speed blender. Blend until the tomatillos are liquid. Add 3 tbsp tahini and salt. Blend quickly taste and adjust with salt.
Place the butternut squash on a plate with the green tahini and quinoa. Enjoy!!