Roasted butternut squash with chickpeas, herbs and tahini from Milk Street Tuesday Nights Mediterranean: 125 Simple Weeknight Recipes from the World's Healthiest Cuisine (page 163) by Christopher Kimball

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Notes about this recipe

  • et12 on August 20, 2023

    This was very good! A well-balanced and tasty vegetarian main that was full of flavour and easy to make. My only complaint is that the recipe calls for the purchase of pumpkin seeds to spread on top the finished dish as a garnish even though it has you purchase and de-seed a butternut squash. I put a bit of salt and Zaatar spices on the seeds and dried them in the oven for a few minutes and that worked really well instead.

  • Shewi128 on April 28, 2023

    I found this recipe after seeing another user review it. This was gourmet vegetarian food. My picky 6 year old daughter didn't love it, but my tween son finished his serving (they both don't love heavy-tahini flavor). I served it with couscous risotto (another Milk Street recipe), and it was just amazing. I wish I could eat/cook vegetarian meals like this all the time. One note: you have to start out with a whole fresh butternut squash to follow the recipe. Don't substitute pre-cut squash unless you change the roasting times.

  • Wende on March 30, 2023

    We loved this. It's a delicious vegetarian dish that is very filling and the tahini drizzle really enhances the vegetables in a very tasty way. This is another of the many dishes I've tried from this book that will have a permanent bookmark on its page

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