A Twist on a Thanksgiving Tradition

That tradition is roasted butternut squash and twist is Tahini sauce. What's Tahini you might ask? Just an amazing superfood that's loaded with nutrients! It also has a creamy texture which allows it to be an excellent substitute for mayonnaise. ABC's Good Morning America Food Contributor Chef George Duran stopped by Tonia's Kitchen with a unique recipe for Roasted Butternut Squash with Garlic Tahini Sauce. Chef George told Tonia he's working with Mighty Sesame Tahini, which offers the only squeezable Tahini available, along with Dorot Gardens, which sells prepackaged frozen herbs, to create an amazingly flavorful garnish which goes perfectly with the roasted squash. 

Roasted Butternut Squash with Garlic Tahini Sauce

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  2 pounds butternut squash, peeled, seeded and cut into small chunks

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  1 tablespoon fresh thyme leaves or fresh chopped rosemary

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  olive oil

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  salt

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  black pepper

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  2 cubes Dorot Gardens Frozen Garlic, or 2 cloves minced garlic

  
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  1/2 cup Mighty Sesame Tahini

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  1 tablespoon honey

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  2 tablespoons Tuscanini Apple Cider Vinegar

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  approximately 1/2 cup water

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  roasted pumpkin seeds, for garnish

1. Preheat your oven to 425 degrees Fahrenheit and line a baking sheet with Gefen Parchment Paper.

2. Spread butternut squash on parchment paper and drizzle with olive oil, herbs, salt, and pepper. Roast in oven for 25 to 35 minutes until edges of butternut squash start to brown.

3. In the meantime, make tahini sauce by whisking the rest of the liquid ingredients plus 1/2 teaspoon salt and 1/4 teaspoon black pepper in a bowl. Whisk in water until you have a smooth drizzling consistency (about half a cup of water or so).

4. Once squash is cooked, allow to cool for five minutes and serve on a platter. Drizzle with honey tahini sauce and garnish with pumpkin seeds, if desired.