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Hasselback Butternut With Tahini And Walnuts



1 large butternut squash
1/2 cup coarsely chopped fresh thyme
1/2 cup grated white cheddar or parmesan cheese (crumbled feta work too)
1/2 cup light tahini
1 lime, juiced
3/4 cup walnuts

To have at home
canola oil
1 teaspoon chili flakes
1 clove garlic
2 tablespoon soy
1 tablespoon honey


Preheat the oven to 225C/425F.

Divide the butternut lengthwise, peel and deseed it. Lay the butternut halves with the flat part down on a lined baking sheet and make all of the small cuts along them to create the hasselback pattern, careful not to cut all the way through. Drizzle with oil, salt, chili flakes and rub in half of the thyme leaves. Sprinkle the cheese over and roast in the oven for about 20 minutes or until the butternut starts to get some color.

Meanwhile, mix tahini with garlic, soy, lime juice and honey. Dilute with water to desired consistency.

When there are 10 minutes left or the butternut, toss the walnuts on the baking sheet to toast them.

Take the butternut out of the oven. Drizzle over the tahini dressing and sprinkle the walnuts and thyme over top.

Serve the butternut with a hearty salad and cooked semolina, quinoa or buckwheat. It is also good as a side to oven-baked fish.