Roasted Eggplant And Butternut Squash With Tahini-Yogurt Sauce Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Cut the eggplant and butternut squash into bite-sized cubes.
• STEP 3.Place the eggplant and squash on a baking sheet and drizzle with olive oil. Season with salt, pepper, and your choice of herbs or spices.
• STEP 4.Roast in the oven for 25-30 minutes, or until the vegetables are tender and golden brown.
• STEP 5.While the vegetables are roasting, prepare the tahini-yogurt sauce. In a small bowl, whisk together tahini, yogurt, lemon juice, garlic, and salt until smooth and creamy.
• STEP 6.Once the vegetables are done, remove them from the oven and let them cool slightly.
• STEP 7.Serve the roasted eggplant and butternut squash with a generous drizzle of tahini-yogurt sauce.
• STEP 8.Garnish with fresh herbs, such as parsley or cilantro, and a sprinkle of toasted sesame seeds, if desired.
• STEP 9.Enjoy this flavorful and nutritious dish as a main course or as a side dish with grilled chicken or fish.

Cooking Tips

• Make sure to evenly coat the eggplant and butternut squash with olive oil to ensure they roast evenly.
• Feel free to customize the seasoning of the vegetables by adding your favorite herbs or spices.
• For a creamier sauce, you can adjust the ratio of tahini to yogurt according to your preference.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• This dish can be served warm or at room temperature.
• Serve as a main course for a vegetarian meal or as a side dish with grilled chicken or fish.