When I see the abundance of multicolored squashes in the market, I start thinking of all the ways to develop delectable dishes with them: maybe a spaghetti squash casserole with a Parmesan bechamel sauce or roasted delicata squash halves with a streusel topping. These are just a few ideas that come to mind.

I tend to roast butternut squash and then garnish it with a savory gremolata or a tomato topping, Seriously Simple style. In the following recipe, I have ventured into new territory by creating a tahina sauce to drizzle on top of the roasted sweet butternut squash pieces.

Tahini is the ground sesame paste used in myriad recipes throughout the Middle East. Tahini sauce includes a touch of garlic and fresh lemon juice. You can thin it out as much as you like with cold water to use as a drizzle or a sauce. I’ve added a touch of honey to lightly sweeten the tahina.

Make sure to closely watch the squash as its roasting so it doesn’t burn. The tahini drizzle and roasted pistachio nuts add contrast in color and texture. Best of all, you can serve this warm or at room temperature. Serve this as a first course or a side dish. If you want to make a holiday statement scatter some ruby red pomegranate seeds on top.

Roasted Butternut Squash with Tahini and Toasted Pistachios

Serves 4 to 6

2 1/2-pound butternut squash, peeled, seeded and chopped into 1 1/2-to-2-inch chunks or 2 pounds pre-cut butternut squash

2 tablespoons olive oil

Salt

Freshly ground pepper

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