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    Home » Recipes » Dinner Recipes

    Roasted Butternut Squash with Za'atar, Goat's Cheese Polenta & Herby Tahini Sauce

    Author: Amy Fulwood | Published: Apr 12, 2017 | Modified: Oct 3, 2024

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    This roasted butternut squash is coated with za'atar before going in the oven then served over creamy goat's cheese polenta and topped with a herby tahini sauce.

    This roasted butternut squash is coated with za'atar before going in the oven then served over creamy goat's cheese polenta and topped with a herby tahini sauce.

    How's everyone's weeks going? I am so excited for it to be the long Easter weekend. Four whole days of eating and drinking and hanging out with my Willy.

    Work has been pretty rubbish recently and I'm dying for a break. I also really need some time to get some hardcore work done on the blog. I've been really struggling to get work done in the evenings. I have all these ideas and projects I want to make a start on but I just can't seem to find the time. It's super annoying.

    This roasted butternut squash is coated with za'atar before going in the oven then served over creamy goat's cheese polenta and topped with a herby tahini sauce.

    Have you tried za'atar? It's herby and aromatic and just super delicious. Sprinkling it over cubes of butternut squash before cooking is probably the best way to use it. Or at least top five.

    This is probably the last time we'll be using butternut squash for a while since it's now getting to be light, fresh vegetable season. I can't wait.

    INGREDIENTS YOU NEED TO MAKE THIS ROASTED BUTTERNUT SQUASH WITH ZA'ATAR AND POLENTA:

    • Butternut Squash
    • Za'atar
    • Olive Oil
    • Vegetable Stock
    • Milk
    • Polenta
    • Butter
    • Goat's Cheese
    • Tahini
    • Garlic
    • Lime
    • Thyme
    • Coriander

    Keep scrolling to get the full recipe for this butternut squash and polenta...

    This roasted butternut squash is coated with za'atar before going in the oven then served over creamy goat's cheese polenta and topped with a herby tahini sauce.So once the butternut squash is all lovely and roasted and caramelised it goes on top of super creamy polenta which has goat's cheese melted through it.

    Finally you drizzle some of this insanely tasty herby tahini sauce which is tangy and creamy and just all good things.

    This roasted butternut squash is coated with za'atar before going in the oven then served over creamy goat's cheese polenta and topped with a herby tahini sauce.

    Want more? Don't miss out on all my other vegetarian recipes!

    Keep scrolling to get the recipe...

    WONDERING WHAT TO DO WITH THE LEFTOVER INGREDIENTS YOU’VE GOT ONCE YOU'VE MADE THESE ROASTED BUTTERNUT SQUASH WITH ZA'ATAR, GOAT'S CHEESE POLENTA & HERBY TAHINI SAUCE?

    If you’re anything like me then you’re always looking for ways to save money and avoid food waste so I want to make sure you’ve get plenty of ideas on how to use up any ingredients that are leftover from my recipes!

    Spicy Chicken Burrito Bowls with Cheesy Polenta

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    Butternut Squash & Pancetta Pizza

    Roasted butternut squash & pancetta pizza is a tasty change from traditional pizza. The toppings are the perfect combination of sweet and salty!

    Recipe

    This roasted butternut squash is coated with za'atar before going in the oven then served over creamy goat's cheese polenta and topped with a herby tahini sauce.

    Roasted Butternut Squash with Za'atar, Goat's Cheese Polenta & Herby Tahini Sauce

    This roasted butternut squash is coated with za'atar before going in the oven then served over creamy goat's cheese polenta and topped with a herby tahini sauce.
    5 from 3 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Mediterranean
    Prep Time: 15 minutes minutes
    Cook Time: 45 minutes minutes
    Total Time: 1 hour hour
    Servings: 4 servings
    Calories: 707kcal
    Author: Amy Fulwood

    Ingredients

    For the Butternut Squash

    • 1 small or ½ large Butternut Squash peeled, seeds removed and chopped into chunks
    • 1 tablespoon Olive Oil
    • 1 tablespoon Za'atar

    For the Goat's Cheese Polenta

    • 1 litre/2 cups Vegetable Stock
    • 1 litre/2 cups Milk
    • 400 g/1 cup Fine Polenta
    • 2 tablespoon Butter
    • 75 g/2.5 ounces Goat's Cheese

    Herby Tahini Sauce

    • 75 g/2.5 ounces Tahini
    • 80 ml/1/3 cups Water
    • 1 clove Garlic crushed
    • 1 Lime juice
    • 2 sprigs Thyme leaves picked
    • Medium bunch Coriander (cilantro)
    UK Measures - US Measures

    Instructions

    • Preheat the oven to 200°C. Mix the butternut squash with the oil and za'atar in a large bowl. Spread out onto a baking sheet in a single layer and place in the oven. Cook for 45 minutes.
    • While the squash is cooking make the polenta. Bring the stock and milk to the boil in a large saucepan. Pour in the polenta and whisk until smooth. Cook for 10 minutes then add the butter and goat's cheese. Stir through and keep warm until ready to serve.
    • Make the herby tahini sauce by putting all of the ingredients into a food processor and blend until smooth. Serve the polenta topped with a serving of squash and a drizzle of tahini sauce. 
    Nutrition Facts
    Roasted Butternut Squash with Za'atar, Goat's Cheese Polenta & Herby Tahini Sauce
    Amount Per Serving
    Calories 707 Calories from Fat 216
    % Daily Value*
    Fat 24g37%
    Saturated Fat 8g40%
    Cholesterol 23mg8%
    Sodium 138mg6%
    Potassium 900mg26%
    Carbohydrates 108g36%
    Fiber 7g28%
    Sugar 5g6%
    Protein 17g34%
    Vitamin A 20580IU412%
    Vitamin C 46.5mg56%
    Calcium 167mg17%
    Iron 4.9mg27%
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you make this recipe?Tag @amycookreport on Instagram and hashtag it #thecookreport!
    This roasted butternut squash is coated with za'atar before going in the oven then served over creamy goat's cheese polenta and topped with a herby tahini sauce.

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    Comments

    1. Deanna says

      August 18, 2017 at 5:07 pm

      5 stars
      This looks soo good!!!!

      Reply
    2. Elizabeth says

      August 18, 2017 at 11:53 am

      5 stars
      Now this is my kind of recipe! I am a big fan of za'atar, and butternut squash, and all of this! Yum!

      Reply
    3. Emma @ Supper in the Suburbs says

      August 18, 2017 at 10:23 am

      Wow what wonderful aromatics in this recipe! A real mix of exciting flavours. It looks lush.

      Reply
    4. Helen of Fuss Free Flavours says

      August 18, 2017 at 10:13 am

      5 stars
      Such a tasty sounding dish. I'm loving the sound of the Za'atar. I'm a bit fan of tahini already, such a great ingredient for so many things.

      Reply
    5 from 3 votes

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    Photo of Amy in a red jumper wearing glasses

    Hey, I'm Amy Fulwood!

    Recipe creator and photographer here at TheCookReport.co.uk.

    Over here we’re all about delicious healthy recipes to fit around busy schedules and celebrating the joy that comes from an amazing meal.

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