Maple, Date & Tahini Butternut Squash

When I make a simple roast, especially chicken, I like to get a little creative with the side. This dish takes the classic paring of maple, walnut and pumpkin and takes it up a notch. The sauces can be make ahead of time and put together when you are ready to serve. I also make this dish with other pumpkin varieties, like Kent and have also tried it with sweet potatoes (I imagine it would work well with roasted carrots too. Let me know if you try it!). Use whatever you can get your hands on!

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Maple, Date & Tahini Butternut Squash

Yield: 6-8 as a side

Ingredients

• 2 large butternut squash
• 2-3 tablespoons olive oil
• Salt & pepper to taste
• ½ cup walnuts, roughly chopped

Maple & Date Burnt Butter Sauce

• 100g unsalted butter
• 2 teaspoons red pepper flakes
• ¼ cup maple syrup
• 6-8 medjool dates, pits removed & torn into 2-3 pieces

Garlic Tahini Sauce

• 3 tablespoons tahini
• 1 garlic clove, grated/crushed finely
• 1 lemon, zested & juiced
• 1/3 cup water

Instructions

1. Preheat oven to 190C (180C fan-forced). Cut the butternut squash in half and remove seeds. Slice each into half again and then into 3-4 cm wedges. Place on a lined baking tray, drizzle with olive oil, salt and pepper and bake for 30-40 minutes until soft when pierced with a fork and deeply caramelised on the outside.
2. Spread walnuts on a baking sheet and toast in the oven until golden. This only takes 3-5 minutes, so keep a close eye on them. Toss halfway through if they are browning unevenly. Set aside to cool.
3. In a small bowl, mix together tahini, lemon juice and garlic. It will begin to seize and become thick. Slowly add a little water at a time until it smooths out. The sauce should be thin enough to drizzle but not watery. Season with salt and pepper
4. In a small frypan, melt butter over medium heat until it browns and gives off a nutty aroma. Add in dates and chilli flakes. When dates begin to soften slightly add in maple syrup and remove from heat. Season with a little salt and pepper, set aside.
5. To assemble the dish, lay out the butternut squash onto a platter, drizzle with the tahini sauce, top with the maple and date burnt butter sauce (you can reheat it slightly if the solidified), scatter with toasted walnuts and sprinkle on the lemon zest.

http://naziahrana.com/recipes/date-and-tahini-butternut-squash

side dish, pumpkin, butternut squash,

Vegetables