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Roasted Buttercup Squash with Maple and Tahini

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


  • 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


  • 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.


From the kitchen of palatablepastime.com
Keyword holiday side dish
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