Dinner/ Healthy/ Recipes/ Vegetarian

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.

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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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.

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.

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
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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.

Course Main Course
Cuisine Mediterranean
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Calories 320 kcal
Author Amy

Ingredients

For the Butternut Squash

  • 1 small or 1/2 large Butternut Squash peeled, seeds removed and chopped into chunks
  • 1 tbsp Olive Oil
  • 1 tbsp 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 tbsp 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)

Instructions

  1. 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.

  2. 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.

  3. 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. 

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.

WONDERING WHAT TO DO WITH THE LEFTOVER INGREDIENTS YOU’VE GOT FROM MAKING THIS 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!

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6 Comments

  • Reply
    Roast Butternut Squash with Za'atar - Yum Goggle
    13/04/2017 at 5:59 PM

    […] GET THE RECIPE […]

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    Roasted Butternut Squash with Za’atar, Goat’s Cheese Polenta… by foodffs via Tumblr – Viralpics
    22/04/2017 at 6:35 AM

    […] Roasted Butternut Squash with Za’atar, Goat’s Cheese Polenta & Herby Tahini Sauce […]

  • Reply
    Helen of Fuss Free Flavours
    18/08/2017 at 10:13 AM

    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
    Emma @ Supper in the Suburbs
    18/08/2017 at 10:23 AM

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

  • Reply
    Elizabeth
    18/08/2017 at 11:53 AM

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

  • Reply
    Deanna
    18/08/2017 at 5:07 PM

    This looks soo good!!!!

  • Leave a Reply