Autumn squash with tahini yogurt sauce

A very easy, tasty and healthy plant-based recipe for the cold autumn meals.

Recipe

• 400g butternut squash or small pumpkin

• 1 bunch of fresh or dried herbs (sage, rosemary, thyme)

• 5 cloves of garlic

• salt

• extra virgin olive oil

Tahini sauce

• ⅓ cup tahini

• ¼ cup plain yogurt (preferably more liquid. If using Greek yogurt, add 1 tbsp water)

• 1 tsp honey

• 2 tbsp lemon juice

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OVEN BAKED SQUASH

1. Preheat the oven at 200 degrees Celsius with ventilation.

2. Cut and clean the seeds from the squash. No need to peel it. If the exterior part is soft enough, it is edible, and if it's hard, you can take it off before serving, making it easier to cook.

3. Pour some olive oil in a pan and put the cut squash inside. Put the herbs around it and the garlic cloves with the skin still on, so they won't burn and will still give a lot of flavour. Put in the oven and leave for about 30 to 40 min until fully cooked and very soft.

Tahini yogurt sauce

1. In a bowl mix the tahini, yogurt, lemon and honey. The sauce should be fairly liquid, so you can pour it over the squash easily. If it's a bit thick, just add a little bit of water, olive oil or some fresh squeezed lemon juice. Serve drizzled over the cooked squash.