Butternut Squash, Mushrooms & Walnuts With Tahini

Not much is happening these days. The highlight of last week was a visit to Underwood Family Farms. When Leo and Alex were small we used to go there often. They loved it back then and apparently they still do now at 14 and 18. Well, I am 47 and still thrilled by picking my own fruits and vegetables. We picked radishes, tomatoes, zucchini, kale, beets.

The other night I made this dish for a week-night dinner and I was pretty impressed. Not only did it look exquisite, it was so tasty. I would be delighted if someone brought it to my Thanksgiving meal. This kind of food is the reason I enjoy cooking so much – dishes made with humble ingredients yet are smart and delicious.

I love pumpkin, but whole pumpkins are too large to fit in the fridge. I know some supermarkets sell chunks of pumpkin, but you never know how long they’ve been sitting out there. This means the pumpkin chunks could go moldy in your fridge within 1-2 days. Butternut squash or any type of winter squash variety like delicata works just as well as pumpkin.

Butternut Squash, Mushrooms & Walnuts With Tahini

Healthy and simple yet festive, sophisticated and earthy dish for any day of the week or Holiday feast.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dinner, Side Dish
Cuisine: Gluten-Free, Healthy, Plant-based
Keyword: Holiday, Plant-Based
Author: Shelly
Cost: 4


  • 1 small butternut squash, peeled and diced small - or another type of winter squash
  • Avocado oil or any neutral tasting oil
  • Coarse salt
  • 2 cups crimini mushrooms, sliced
  • 2 small garlic cloves, crushed
  • Lemon zest from 1 lemon
  • 2 tablespoons lemon juice
  • 3 tablespoons tahini butter* - *Middle Eastern tahini is more runny and more delicious
  • Handful walnuts, chopped
  • Fresh oregano, thyme or parsley leaves


  • Preheat the oven to 400°F / 200°C. Line a baking tray with baking paper.
  • Put the butternut squash on the tray, drizzle avocado oil, sprinkle salt and toss with your hands to coat the squash in oil. Spread it over the tray and bake until tender and golden brown, about 20-25 minutes, stirring occasionally.
  • Warm about 3 tablespoons of oil in a medium skillet over medium heat. Add the mushrooms and garlic and saute for 5 – 7 minutes, stirring occasionally. Don't add salt , it would make the mushroom release their liquids. Remove from the heat.
  • Put the butternut squash into a large serving plate and add the mushrooms over. Sprinkle a little bit of salt.
  • Zest the lemon over and squeeze the juice over the squash and mushrooms. Drizzle the tahini butter over and sprinkle the walnuts. Garnish with the herb and serve.

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