Autumn squash at its best with a plant-based recipe

Butternut squash and pumpkin are one of my favourite autumn vegetables. They are very versatile and easy to to use to make wholesome, tasty and satisfying recipes, but keeping it all plant-based. This autumn squash at its best with a plant-based recipe is fantastic on its own or as a side dish too.

Autumn squash at its best with a plant-based recipe

You can actually cook any other kind of veggies like this in the oven and serve with the same tahini sauce. Feel free to throw some fresh herbs like cilantro or mint on top of the dish right before serving.

If you are looking for other great autumn recipes

Creamy autumn mushroom risotto
This is a very full and flavour full dish, it can be served as the main. Be sure to serve it hot, because it will be at its best. You can also use the leftovers the next day by frying them and do some crunchy rice fritters, or make arancine too!
Check out this recipe
Creamy mushroom risotto
Porcini mushrooms with capers
A very easy way to prepare fresh porcini mushrooms for a fantastic meal without using any saturated fats. You can accompany these with some pasta, some young potatoes boiled with the skin or just some whole grain bread and vegetables.
Check out this recipe
Porcini mushrooms with capers
Autumn squash with tahini yogurt sauce

Autumn squash with tahini yogurt sauce

A very easy, tasty and healthy plant-based recipe for the cold autumn meals.
Prep Time 5 mins
Cook Time 35 mins
Course Main Course, Salad, Side Dish
Cuisine Mediterranean, Middle eastern
Servings 4 people


  • 400g butternut squash or small pumpkin
  • 1 bunch fresh or dried herbs sage, rosemary, thyme
  • 5 cloves garlic
  • salt
  • extra virgin olive oil

Tahini sauce

  • cup tahini
  • ¼ cup plain yogurt preferably more liquid. If using Greek yogurt, add 1 tbsp water
  • 1 tsp honey
  • 2 tbsp lemon juice


  • Preheat the oven at 200 degrees Celsius with ventilation.
  • Cut and clean the seeds from the squash. No need to peel it. If the peel is soft enough, it can be edible, and if it's a hard peel, you can take it off when eating.
    Autumn squash with tahini yogurt sauce
  • 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. That way 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

  • Mix in a bowl 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 or olive oil. Serve drizzled over the cooked squash.
Keyword autumn, healthy, plant-based, pumpkin, squash, tahini, vegetarian


Graduate in Gastronomic Sciences, Q Arabica Grader, WSET L2 in wine. Obsessed with cooking new recipes, I love visiting producers and travel for food!

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