Roasted Eggplant And Butternut Squash With Tahini-Yogurt Sauce Recipe

Recipe By Slurrp

This recipe combines the earthy flavors of roasted eggplant and butternut squash with a creamy tahini-yogurt sauce. The eggplant and squash are roasted until tender and caramelized, bringing out their natural sweetness. The tahini-yogurt sauce adds a tangy and nutty flavor, complementing the roasted vegetables perfectly. This dish is not only delicious but also packed with nutrients, making it a healthy and satisfying option for a vegetarian meal.

4.8
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1hr 20minstotal
10minsPrep
40minsCook
1hr 20m.total
10m.Prep
40m.Cook
Roasted Eggplant And Butternut Squash With Tahini-Yogurt Sauce
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Ingredients for Roasted Eggplant And Butternut Squash With Tahini-Yogurt Sauce Recipe

  • 1/4 Medium Eggplant, Cut Into Bite Sized Cubes
  • 1/4 Small Butternut Squash, Peeled, Seeded, And Cut Into Bite Sized Cubes
  • 1/2 tablespoon Olive Oil
  • As required Salt And Pepper, To Taste
  • as required Your Choice Of Herbs Or Spices
  • 0.06 cup Tahini
  • 0.06 cup Plain Yogurt
  • 1/4 tablespoon Lemon Juice
  • 1/4 Clove Garlic, Minced
  • As required Salt, To Taste
  • as needed Fresh Herbs, For Garnish
  • as per your need Toasted Sesame Seeds, For Garnish

Directions: 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.
Nutrition
value
400
calories per serving
19 g Fat6 g Protein48 g Carbs3 g FiberOther

Current Totals

  • Fat
    19g
  • Protein
    6g
  • Carbs
    48g
  • Fiber
    3g

MacroNutrients

  • Carbs
    48g
  • Protein
    6g
  • Fiber
    3g

Fats

  • Fat
    19g

Vitamins & Minerals

  • Calcium
    115mg
  • Iron
    4mg
  • Vitamin A
    576mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    45mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    32mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    67mg
  • Manganese
    < 1mg
  • Phosphorus
    111mg
  • Selenium
    7mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp