Roasted Squash and Beets in Tahini Sauce

Serving Size: 4
Prep Time:
Total Time:


  • 1 Pound butternut squash, peeled and cut into 1-inch cubes
  • 0.25 tsp cracked black pepper
  • 0.5 tsp sea salt
  • 1 tsp chopped fresh rosemary
  • 2 tsp chopped fresh oregano leaves
  • 2 tsp fresh lemon juice
  • 2 Tbsp tahini
  • 2.5 Tbsp melted ghee or cold-pressed sesame oil
  • 1 Pound golden beets, peeled and cut into ½-inch wedges
  • 2 Tbsp shelled, raw pistachios (omit for nut-free)


  1. Preheat the oven to 400°F.
  2. In a large bowl, toss together all of the ingredients, except for the pistachios. Spread in a single layer on a rimmed baking sheet.
  3. Roast for 20 minutes. Stir and rotate the pan halfway through.
  4. Stir in the pistachios and roast for 5 minutes more. Serve.

NOTES: The vegetables can be peeled and cut the night before and stored in an airtight container in the refrigerator.

This recipe originally appeared in Meals Made Simple by Danielle Walker.