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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.
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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 707kcal

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

  • 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. 

Notes

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Nutrition

Calories: 707kcal | Carbohydrates: 108g | Protein: 17g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 23mg | Sodium: 138mg | Potassium: 900mg | Fiber: 7g | Sugar: 5g | Vitamin A: 20580IU | Vitamin C: 46.5mg | Calcium: 167mg | Iron: 4.9mg