Roasted Butternut Squash with Chili Crunch and Tahini Sauce

October 25, 2026

Jill Melton

I chose this side to accompany Lamb Feta Meatballs for a small dinner party. Go easy with the Chili Crunch Oil (we like momofuko brand) as it’s spicy. The cool tahini yogurt with the spicy sweet caramelized squash is a marriage made in heaven. If you have some pomegranate seeds to sprinkle with, all the better.

Ingredients

1 large butternut squash

2 tablespoons olive oil

salt and pepper

1 tablespoon honey

3 tablespoons tahini

3/4 cup plain full fat yogurt

1/4 cup Chili Crisp

Fresh Mint

Preparation

1. Preheat oven to 375F. Cut squash in half vertically, then into slices. Remove seeds. (Do not peel) Place slices on a baking sheet. Drizzle with olive oil, salt and pepper. Roast until tender. Drizzle with honey and roast 5 more minutes.

2. Combine Tahini and plain yogurt and whisk well. Spoon onto serving platter.

3. Place squash overlapping tahini yogurt, dab with Chili crisp and sprinkle with fresh mint. Serve.