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People often wonder what else you can do with tahini beside hummus. Years ago, back in England, I asked the same question to a chef in a restaurant. The answer: to roast vegetables. Of course! Why didn’t I think of that before? Ever since, I’ve said goodbye to oil and hello to tahini.

This time, I used butternut squash but it works with pretty much any vegetables.

Ingredients:

  • 1 medium butternut squash, peeled and sliced in cubes
  • 1/4 cup tahini
  • Juice of half a small lemon (or more, to taste)
  • 1-2 garlic cloves to taste
  • Fresh pepper to taste
  • Salt to taste
  • Rosemary leaves to taste (I use approximately 1 tsp)
  • Hemp seeds, optional

Preparation:

  1. Preheat over at 400 degrees F
  2. Toss butternut squash with all the other ingredients in a large bowl and mix well.
  3. Arrange coated squash on a baking tray and roast until tender and lightly golden, approximately 25-30 minutes.

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Les gens se demandent souvent quoi faire avec du tahini autre que du hummus. Il y a plusieurs années, alors que j’habitais encore en Angleterre, j’ai posé la question à un chef dans un restaurant. La réponse: faire rôtir des légumes. Bien sur! Pourquoi n’y aie-je pas pensé avant? Depuis, j’ai dit au revoir à l’huile et bonjour au tahini.

Cette fois-ci, j’ai fait rôtir une courge musquée, mais ça fonctionne avec pas mal n’importe quel légume.

Ingrédients:

  • 1 courge musquée, pelée et coupée en cubes
  • 1/4 tasse tahini
  • Jus de 1/2 citron (ou plus, au goût)
  • 1-2  gousses d’ail
  • Poivre frais, au goût
  • Sel au goût
  • Feuilles de romarin, au goût (j’utilise environ 1 tsp)
  • Graines de chanvre (optionnel)

Préparation:

  1. Préchauffer le four à 400 degrés F.
  2. Dans un grand bol, mélanger la courge avec tous les ingrédients.
  3. Transférer sur une plaque de cuisson et faire rôtir jusqu’à ce que la courge soit tendre et légèrement dorée, environ 25-30 minutes.

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I’m sharing this at Healthy Vegan Fridays, hosted by Kimmy from Rock my Vegan Socks & Mary Ellen from V Nutrition and Wellness.

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13 Comments on “Tahini Roasted Squash – Courge Rôtie au Tahini

  1. I would never have thought to use tahini in roasted vegetables! It sounds amazing! I’m totally trying this on my next batch of veggies!

    Thanks so much for linking up with us for Healthy Vegan Fridays, Kate! I’m Pinning and sharing!

    Like

  2. “People often wonder what else you can do with tahini beside hummus.” I used to be one of these people until I realized how amazing it can be in dressings and sauces. Or just plain eaten with a spoon haha 😉
    I like the idea of spicing up roasted potatoes with it. And the hempseeds!!! YUM

    Like

    • I’m glad not to be the only one eating it right out of the jar! Lol

      I used it to roast potatoes again this weekend and it’s just so good. Let me know what you think! 😃

      Like

  3. Pingback: Healthy Vegan Fridays #141 |

  4. Pingback: Healthy Vegan Fridays #141 - VNutrition

  5. Hello! Je t’ai tagué dans mon dernier article concernant le Liebster Award pour que tu le fasses à ton tour, si ça t’intéresse.

    Bisou. ♥

    Like

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