Description
These roasted butternut squash bites with maple tahini dip are easy to make, absolutely delicious, and perfect for cozy fall evenings or as an appetizer for any festive gathering.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon cinnamon
- 1 teaspoon paprika
- Salt and pepper, to taste
- 2 tablespoons tahini
- 1 tablespoon maple syrup
- 1 tablespoon lemon juice
- 1–2 tablespoons water (to thin the dip)
Instructions
- Preheat the oven to 400°F (200°C).
- Peel and cube the butternut squash into bite-sized pieces.
- In a large bowl, toss the squash with olive oil, cinnamon, paprika, salt, and pepper.
- Spread the squash on a baking sheet in a single layer and roast for 25-30 minutes, flipping halfway through, until golden and tender.
- In a small bowl, whisk together tahini, maple syrup, lemon juice, and a pinch of salt. Add water to thin the dip to your desired consistency.
- Arrange the roasted squash bites on a platter with the dip in a small bowl on the side. Garnish with chopped parsley or crushed pecans if desired.
Notes
Make sure the squash cubes are in a single layer for even roasting. Adjust the dip’s consistency with water or lemon juice as needed. Fresh spices enhance the flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 180
- Sugar: 7
- Sodium: 120
- Fat: 10
- Saturated Fat: 1.5
- Carbohydrates: 22
- Fiber: 4
- Protein: 3
Keywords: butternut squash, roasted squash, maple tahini dip, fall appetizer, vegetarian recipe, gluten-free recipe