|Roasted Butternut Squash Wedges with Tahini-Yogurt Sauce, Sumac, and Aleppo Pepper is a satisfying meatless dish.|
Raise your hand if you're a member of the Roasted Butternut Squash Fan Club. Of course my own hand is wildly waving in the air, which is pretty obvious if you check the Vegetables archive page for the blog. I don't think I've ever had roasted butternut squash that wasn't good, but this recipe for Roasted Butternut Squash with Tahini-Yogurt Sauce, Sumac, and Aleppo Pepper has to be the most unusual butternut squash dish I've made. I would love this as a Meatless Monday main dish, but it would also make a nice side dish if you're not quite sure about roasted squash as a main dish.
You could use any type of winter squash for this recipe if butternut is not your favorite, and you may prefer a softer-skinned squash variety like Buttercup, because cutting up the squash is the hardest part of this recipe. Of course you can buy butternut squash already cut up, but I think the freshly peeled and cut wedges have more flavor, especially for a recipe like this. The recipe that inspired this one had an olive oil, lemon, tahini sauce, but I loved the creamy Greek yogurt sauce on the hot butternut squash, and using my favorite Fage Total 0% Greek Yogurt keeps the sauce pretty healthy. (You can find more meatless recipes by using the label Meatless Monday or checking Vegetarian Recipes in the recipe index, and I'm also doing a meatless slow cooker recipe each Monday on Slow Cooker from Scratch. For more Meatless Monday ideas from other bloggers check Meatless Monday at BlogHer, where I write a weekly post spotlighting one of the fabulous meatless recipe ideas I find around the web or visit my Meatless Monday Pinterest board.)
I start by cutting off both ends of the squash and then cutting it in half down the middle. If your squash has a long neck like this one did, it's easier to handle if you cut it into two pieces before you start peeling it.
Then scrape out the seeds, peel the squash with a sharp vegetable peeler, and slice into wedges about 1 inch thick. I cut some of the longer ones in half.
Arrange the squash in a single layer on a cooking sheet that you've sprayed with oil or non-stick spray. Roast the squash in a 400F/200C oven.
While second side browns, whisk together the lemon juice, Tahini, garlic paste, water, Sumac, and fat-free Greek yogurt to make the sauce.
Squash is done when it's softened and nicely browned, about 25-30 minutes more. Serve hot, drizzled with the Tahini-Yogurt Sauce and sprinkled with Aleppo Pepper and sliced green onions.
Roasted Butternut Squash Wedges with Tahini-Yogurt Sauce, Sumac, and Aleppo Pepper
(Makes 4-6 servings; recipe adapted from Roasted Squash with Tahini-Lemon Sauce in Bon Appetit, December 2012.)
1 large butternut squash (about 3 lb.)
2 T olive oil
2 tsp. ground cumin
Aleppo Pepper (or other spicy red pepper flakes) to taste (about 2-3 tsp.)
2 T thinly sliced green onions
Sauce Ingredients:1 1/2 T Tahini
1 T lemon fresh-squeezed (or fresh-frozen) lemon juice
2 T water
1/2 tsp. Powdered Sumac (or more; the Sumac is optional in the sauce, but good)
1-2 tsp. garlic paste (finely ground garlic)
1/4 cup Fat-Free Greek yogurt (I love Fage Total 0% Greek Yogurt, but there are other good brands.)
Preheat the oven to 400F/200C. Spray a large baking sheet with olive oil or non-stick spray.
Cut off both ends of the butternut squash and then use a large knife to cut it in half lengthwise. If the squash has a long neck, you might want to cut each piece in half again crosswise. Peel squash with a sharp vegetable peeler and then cut into wedges about 1 inch thick. (If some pieces seem too long, cut them in half again.) Put squash wedges into a large bowl and toss with the olive oil and then the ground cumin.
Spread out the squash wedges in a single layer on the baking sheet and roast for 25 minutes. Turn each piece of squash over and continue to roast for 25-30 minutes more, or until squash is soft and each piece is lightly browned.
While the squash roasts, whisk together the Tahini, lemon juice, water, sumac, garlic, and Greek yogurt to make the sauce. (You might want to start with the smaller amount of garlic and then add more if you'd like it more garlicky.) Serve squash hot, with the Tahini-Yogurt Sauce drizzled over and sprinkled with Aleppo Pepper and sliced green onions.
South Beach Suggestions:
I still remember how excited I was when I discovered that butternut squash was permitted for phase 2 or 3 of the South Beach Diet. Winter squash contains a fair amount of fiber, but if you're actively trying to lose weight, it's limited to 3/4 cup serving size for phase 2. You can eat a larger portion for phase 3. It's also important to use Fat-Free Greek yogurt in the sauce.
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.
More Tasty Meatless Ideas with Butternut Squash:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)
Lemony Quinoa with Butternut Squash from Fat Free Vegan Kitchen
Roasted Butternut Squash with Rosemary and Balsamic Vinegar from Kalyn's Kitchen
Roasted Butternut Squash Tacos with Caramelized Onions and Parmesan from Bake Your Day
Spicy Roasted Butternut Squash with Smoked Sweet Paprika from Kalyn's Kitchen
Sweet and Spicy Butternut Chili from Gluten-Free Goddess
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)
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