Roasted Buttercup Squash with Maple and Tahini puts an interesting twist on glazed roasted squash for a new take on an autumn classic.
Roasted Buttercup Squash with Maple and Tahini
By Sue Lau | Palatable Pastime
Roasted Buttercup Squash with maple and tahini is my recipe of the day with holiday side dish week. I’ll be sharing several recipes for side dishes, today, and also on Wednesday and Friday.
Buttercup is similar to a few other winter squash such as butternut and acorn. It cooks basically the same way so you can substitute.
The tahini prep is a new experiment for me and I like it. The flavor is very nutty with a little bit of sweet from the maple.
I knew I wanted something simple, but also wanted something different from the usual butter and brown sugar. You could also scoop this out when done and do a mash if you wanted to serve from a bowl at the table.
Monday Holiday Side Dish Recipes:
- Bacon Wrapped Green Bean Bundles by House of Nash Eats
- Balsamic Glazed Baby Onions by Savory Experiments
- Best Thanksgiving Stuffing Recipe by The Fresh Cooky
- Brussels Sprouts and Bacon Stuffing by Hezzi-D’s Books and Cooks
- Brussels Sprouts and Potatoes with Sausage Crumbles by Food Lust People Love
- Cauliflower Gratin by Lemon Blossoms
- Cheese Herb Potato Gratin by Shockingly Delicious
- Cheesy Broccoli Cauliflower Casserole by Blogghetti
- Cranberry Fluff by An Affair from the Heart
- Easy Chorizo Cornbread Dressing by A Kitchen Hoor’s Adventures
- Hasselback Sweet Potatoes with Cranberries & Pecans by Sweet Beginnings
- Holiday Side Salad by Our Good Life
- Honey Roasted Carrots by Devour Dinner
- No Knead Cloverleaf Dinner Rolls by Karen’s Kitchen Stories
- Roasted Buttercup Squash by Palatable Pastime (You are Here!)
- Roasted fingerling potatoes with Parmesan by The Foodie Affair
- Sauteed Spinach with Bacon by Kate’s Recipe Box
- Slow Cooker Cheesy Vegetables by Cheese Curd in Paradise
- Sweet Potato Casserole with Pecans by West Via Midwest
- Sweet Potato Salad by A Day in the Life on the Farm
- Traditional Cranberry Sauce by Family Around the Table
- Twiced Baked Sweet Potatoes by Cindy’s Recipes and Writings
Roasted Buttercup Squash with Maple and Tahini
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Roasted Buttercup Squash with Maple and Tahini
Roasted Buttercup Squash with Maple and Tahini
Ingredients
- 3 pounds buttercup squash (2 medium)
- 2 tablespoons melted butter
- 2 tablespoons tahini
- 4 teaspoons maple syrup
- 2 teaspoons brown sugar
- 1/8 teaspoon cinnamon
- pinch salt
- 2 teaspoons toasted sesame seeds
Instructions
- Quarter squash and remove seeds.
- Place squash wedges on a baking sheet and brush with one tablespoon of the melted butter.
- Bake squash for 30 minutes.
- Combine the other tablespoon of butter with the tahini, maple syrup, brown sugar, cinnamon and salt.
- Brush on the glaze, sprinkle with the sesame seeds and continue baking the squash for 25 minutes more, or until tender.
Notes
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I’ve seen quite a few tahini and squash recipes. Haven’t tried it yet but you have inspired me.
I liked the nutty flavor. I bought a few different kinds of winter squash at the farm market and am going to have fun playing around. My daughter is staying with us andhates winter squash but I’ll make something else for her.