Roasted Buttercup Squash with Maple and Tahini

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

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.

Roasted Buttercup Squash with Maple and Tahini

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:

Roasted Buttercup Squash with Maple and Tahini

Roasted Buttercup Squash with Maple and Tahini

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And finally, Roasted Butternut Squash with Candied Bacon and Pecans brings out the natural sweetness of winter squash.

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Roasted Buttercup Squash with Maple and Tahini

Roasted Buttercup Squash with Maple and Tahini

Sue Lau
Prep Time 10 mins
Cook Time 55 mins
Course Side Dish
Cuisine American
Servings 8

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

From the kitchen of palatablepastime.com
Keyword holiday side dish

Roasted Buttercup Squash with Maple and Tahini

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2 responses

    • 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.

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