Butternut Squash with Pomegranates & Tahini


  • 1 Large butternut squash (~ 3 lbs), peeled, seeded and cut into ½ inch chunks
  • 1 tsp Cinnamon, ground
  • ½ tsp Allspice, ground
  • 2 Tbsp Olive oil
  • 1 Tbsp Honey
  • ¼ cup Tahini
  • ¼ cup Lemon juice
  • ¼-½ cup Hot water
  • ½ cup Pomegranate seeds
  • Salt & pepper to taste


  1. Preheat oven to 400 degrees F.
  2. Place the butternut squash chunks on a sheet pan in a single layer (using two pans if needed). Drizzle with olive oil, cinnamon, allspice and salt & pepper. Toss well to combine.
  3. Roast for 25-30 minutes until the squash is tender and slightly browned. Remove from oven and drizzle honey over the cooked squash. Toss carefully to coat the squash evenly with honey.
  4. In a separate bowl, whisk together the tahini, lemon juice and hot water. Add enough hot water to get to a pourable consistency. Add salt & pepper to taste.
  5. Arrange the butternut squash on a large platter. Drizzle over the tahini sauce and scatter pomegranate seeds over the top. Serve immediately.

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