Mediterranean Butternut Squash is a flavorful side dish with roasted squash topped with tahini dressing, feta cheese, mint, and pistachios!

If you’re looking for a unique and flavorful vegetable side dish, I hope you’ll check out this recipe for Mediterranean butternut squash! I found the original recipe in a cookbook I own that features all Mediterranean-inspired recipes, made a few small changes, and really enjoy this vegetable dish.

There are several unique ingredients used in this recipe which add some flavorful “zing” to “plain-old butternut squash”. I love roasted butternut squash, but the addition of Mediterranean-inspired toppings really takes this recipe up a notch or two and that’s awesome!

I truly hope you enjoy this absolutely delicious and colorful winter squash recipe. Here’s how to make Mediterranean butternut squash, step by step.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Butternut Squash

Slice the stem end and the very bottom end off of a 1½ pound butternut squash. Use a vegetable peeler or sharp knife to remove the peel. Peel enough of the outer skin until the orange flesh (not white) of the squash is showing.

Slice the squash in half from top to bottom, then remove and discard the seeds and “stringy pith” from the cavity of each piece. Turn the squash over and place the squash cut side down. Slice each half into ½” thick “half-moon” shaped pieces. Repeat with the other half of the squash.

Place the squash slices in a large bowl and drizzle them with 1½ Tablespoons of olive oil, then season lightly with salt and pepper. Toss the slices until they’re evenly coated with the olive oil, then set the bowl aside.

Make The Tahini Dressing

One of the primary ingredients for the dressing is tahini, which is a roasted sesame seed purée. It is thick in texture and must be stirred very well before using. Tahini looks a bit like peanut butter and can be found in most grocery stores nowadays.

In a small bowl, use a whisk to fully combine the tahini, fresh lemon juice, honey, 2 teaspoons of additional extra virgin olive oil, and a small pinch of salt.

Once the butternut squash has been roasted, you’ll drizzle this tahini dressing over the squash, then garnish it with toasted pistachio seeds, crumbled feta cheese and chopped fresh mint.

I like to get these toppings prepped and ready to go, so it’s really quick and easy to add them to the hot squash as soon as the slices come out of the oven.

Time To Roast The Butternut Squash

Lay the squash in a single layer on an ungreased baking sheet and roast (on a middle rack) for 20 minutes. Rotate the baking sheet in the oven and continue to cook for 6-10 more minutes.

Remove the pan from the oven and use a spatula to carefully turn each slice over. Put the pan back in the oven and bake 10 more minutes, or until the squash is very tender.

When done, both sides of the squash will be nicely browned, and a knife can easily be inserted into the squash without meeting any resistance.

Prepare The Baked Squash For Serving

Arrange the hot squash slices on a serving plate or platter however you wish. I usually layer or “shingle” them in a single line on the serving dish so each slice gets some of the toppings.

Drizzle the tahini dressing over the Mediterranean butternut squash, ensuring each slice gets a bit of the creamy dressing on top!

Garnish And Serve Mediterranean Butternut Squash

Sprinkle crumbled feta cheese, pistachios and chopped, fresh mint leaves on top of the tahini dressing and squash slices. Distribute them evenly over the surface to bring a pop of color and crunch to every piece of squash.

Serve this yummy side dish immediately after garnishing, to ensure the squash remains hot for serving. We enjoyed our Mediterranean butternut squash served as a side dish, with wild rice and salmon! Everything was absolutely delicious!

The butternut squash is so creamy and delicious, the tahini dressing provides great flavor, and the feta cheese, mint, and crunchy pistachios make it taste amazing!

I really hope you give this unique and yummy recipe a try, and trust you’ll enjoy it, too! We enjoy the fresh flavors and texture this Mediterranean-style recipe adds to a common winter squash!

Thank you for stopping by today, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day!

Looking For More VEGETABLE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of delicious veggie recipes you may want to check out, including:

• Apple Pecan Stuffed Acorn Squash
• Grilled Summer Veggies
• Baked Parmesan Zucchini Fries
• Air Fryer Glazed Butternut Squash
• Brussel Sprout Casserole For Two

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe adapted from “The Complete Mediterranean Cookbook”, page 227, published by the editors at America’s Test Kitchen in 2016

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

PRINT

Mediterranean Butternut Squash

Prep Time

15 mins

Cook Time

31 mins

Total Time

46 mins

 

Mediterranean Butternut Squash is a flavorful side dish with roasted squash topped with tahini dressing, feta cheese, mint, and pistachios!

Category: Side Dish, Vegetable Dish

Cuisine: Mediterranean

Keyword: Mediterranean Butternut Squash

Servings: 4

Calories Per Serving: 239 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 1½ pounds butternut squash
• 1½ Tablespoons extra virgin olive oil
• ½ teaspoon salt
• ½ teaspoon black pepper

For Tahini Dressing:

• 1 Tablespoon tahini
• 2 teaspoons extra virgin olive oil
• 1½ teaspoons fresh lemon juice
• 1 teaspoon honey
• 1 pinch salt

For Garnish:

• ¼ cup feta cheese crumbled
• ¼ cup toasted pistachios shelled
• 2 Tablespoons fresh mint chopped

US Customary - Metric

Instructions

1. Preheat oven to 425℉ (or 218.33℃).

2. Slice stem end and bottom off of squash. Peel squash until the orange flesh (no white) is showing. Slice squash in half from top to bottom. Remove/discard seeds and "stringy pith". Place a squash half, cut side down, on cutting board. Slice into ½" thick "half-moon" shaped pieces. Repeat with remaining half.

3. Place squash slices in a large bowl; drizzle with 1½ Tbsp. olive oil; season with salt/pepper. Toss until evenly coated with olive oil; set bowl aside.

4. In a small bowl, use a whisk to combine tahini, lemon juice, honey, 2 teaspoons of olive oil, and a small pinch of salt. Set aside.

5. Lay squash in a single layer on a baking sheet. Bake at 425℉ on a lower rack for 20 minutes. Rotate baking sheet; continue to cook 6-10 more minutes. Remove pan from oven; use spatula to turn each slice over. Put pan back in oven; bake 10 more minutes, or until squash is very tender and well-browned.

6. Layer or "shingle" squash slices in a single line on a serving platter. Drizzle with tahini dressing, ensuring each slice gets some! Sprinkle crumbled feta, pistachios and chopped mint leaves evenly on top. Serve hot and enjoy!

Nutrition Facts

Mediterranean Butternut Squash

Amount Per Serving (1 (1/4 of total))

Calories 239 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 3g19%

Polyunsaturated Fat 3g

Monounsaturated Fat 8g

Cholesterol 8mg3%

Sodium 417mg18%

Potassium 721mg21%

Carbohydrates 25g8%

Fiber 5g21%

Sugar 6g7%

Protein 5g10%

Vitamin A 18263IU365%

Vitamin C 38mg46%

Calcium 149mg15%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Roasted Golden Potatoes are a SIMPLE delicious dish with butter, Parmesan cheese and spices. It only takes 5-7 minutes to prep, then bake!

If you’re looking for a new and simple way to serve potatoes, I hope you’ll check out this recipe for Roasted Golden Potatoes. I wrote the original recipe down many years ago on a 3″ x 5″ card but failed to make note of where I got it!

The recipe card has been sitting in an old recipe box of mine for years and years, so I had forgotten about it and how ridiculously easy it is to prepare! It hardly takes any effort to make this delicious side dish because you use canned whole potatoes, butter, Parmesan and a couple common spices!

Honestly… it takes longer to preheat our oven than it does to get these potatoes ready! Here’s how to make enough roasted golden potatoes for 6 small servings.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

What Kind Of Potatoes To Use

This dish uses two 15-ounce cans of whole white potatoes, also known as “new” potatoes. They can be found in most grocery stores and are simply peeled whole small potatoes in a water base.

The potatoes are pre-cooked during the manufacturer’s canning process, so they come right out of the can ready to party!

Here We Go!

The first thing you will need to do is preheat your oven to 350°F. because it only takes a few minutes to get the potatoes seasoned and ready! Drain the potatoes very well, then place the whole potatoes in the (ungreased) baking dish in a single layer.

Season The Potatoes

Melt 4 Tablespoons of butter (equal to half a stick of butter), then drizzle it all over the potatoes. Carefully turn over and rotate the potatoes to make sure all sides get some of the melted butter on them.

Sprinkle the top of the potatoes with seasoning salt and garlic powder. After that, lightly sprinkle the potatoes with grated Parmesan cheese. TIP: Don’t have seasoning salt? You can make your own with my recipe here.

NOTE: You can use either fresh, finely shredded Parmesan cheese OR the kind you find in the pasta section in a shaker can. Either variety works well! Use whatever type of Parmesan you prefer or have available.

In the 2nd photo below, I have shown the potatoes topped with Kraft parmesan cheese. I always have both types of parmesan on hand but realize many people may only have the type in the can, so I used that for the photos.

The last step before baking is to lightly sprinkle the potatoes with paprika and then top them with fresh chopped parsley. The parsley will provide a “pop” of color to this dish and adds a bit of flavor, as well! 

Bake And Serve The Roasted Golden Potatoes

When your oven has fully preheated, bake the roasted golden potatoes (uncovered) on the middle oven rack at 350°F. for 25 minutes.

When the potatoes are done cooking, remove the baking dish from the oven. The roasted golden potatoes should be fully heated through, and have a beautiful “golden” color on top!

Serve the roasted golden potatoes immediately while hot! We enjoyed this this time served with ham and a broccoli cashew stir-fry, and we really enjoyed them ALL!

Note: Canned whole potatoes are fairly small, yet the sizes can vary with each can. We typically use about 3 potatoes per serving, but of course that number may vary slightly depending on your needs or the portion size desired.

I hope you have the opportunity to make this simple, but tasty vegetable side dish and trust you will enjoy it, too! It’s so simple to prepare and is a great side dish to “throw together” on a busy evening!

Thank you so much for stopping by and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day!

Looking For More Recipes Featuring POTATOES?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have many delicious recipes that feature potatoes, including:

• Roasted Hasselback Potatoes
• Potato Salad
• Au Gratin Potatoes
• Fully Loaded Potato Soup
• Air Fryer Crispy Mini Potatoes

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Original recipe source unknown

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

PRINT

Roasted Golden Potatoes

Prep Time

7 mins

Cook Time

25 mins

Total Time

32 mins

 

Roasted Golden Potatoes are a SIMPLE delicious dish with butter, Parmesan cheese and spices. It only takes 5-7 minutes to prep, then bake!

Category: Side Dish, Vegetable Dish

Cuisine: All Cuisines

Keyword: roasted golden potatoes

Servings: 6 (approx. 3+ per serving)

Calories Per Serving: 203 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 30 ounces whole white potatoes (canned) =two 15 oz. cans, drained
• ¼ cup butter, melted = 4 Tbsp. or ½ stick
• ½ tsp. seasoning salt
• ¼ tsp. garlic powder
• 3 Tbsp. grated Parmesan cheese
• ¼ tsp. paprika
• 1 Tbsp. fresh parsley (chopped)

Instructions

1. Preheat oven to 350°F.

2. Drain canned potatoes well, then place them in a single layer in an (ungreased) 8" or 9" square baking dish. Drizzle melted butter over all the potatoes, then turn to coat all sides.

3. Sprinkle the buttered potatoes with seasoning salt and garlic powder. After that, sprinkle with grated Parmesan cheese. Lightly sprinkle potatoes with paprika then top them with chopped parsley.

4. When oven is fully preheated, bake the roasted golden potatoes (uncovered) on the middle oven rack at 350°F. for 25 minutes. Potatoes should be fully heated through and golden in color on top!

5. Serve immediately while hot and enjoy!

Nutrition Facts

Roasted Golden Potatoes

Amount Per Serving (1 approx. 3 potatoes)

Calories 203 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 6g38%

Trans Fat 0.3g

Polyunsaturated Fat 0.5g

Monounsaturated Fat 2g

Cholesterol 27mg9%

Sodium 359mg16%

Potassium 594mg17%

Carbohydrates 24g8%

Fiber 3g13%

Sugar 1g1%

Protein 5g10%

Vitamin A 612IU12%

Vitamin C 29mg35%

Calcium 88mg9%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Broccoli Cashew Stir-Fry is an easy to make, pan-seared dish with broccoli, cashews, red bell peppers, onions and sauce. Makes 3 servings.

If you’re looking for a new way to cook vegetables, may I suggest trying this recipe for broccoli cashew stir-fry? It is a fantastic recipe we really enjoy and is full of taste, crunch and color!

I found the original recipe years ago in an old cookbook of mine (from 1995) and made a few adjustments to suit our tastebuds. We love this side dish, and it’s very compatible with lots of main dishes.

The best part is that it doesn’t require a lot of time to prepare and is a colorful and delicious addition to any meal. Here’s how to make this broccoli cashew stir-fry.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Sauce

The first thing you need to do is make the sauce that will be added to the cooked vegetables later. It’s EASY! Measure water, Balsamic vinegar, cornstarch and chicken bouillon powder into a small bowl.

Use a fork or small whisk to combine the sauce ingredients because the cornstarch tends to thicken and “clump up” when added to the liquid. Continue to mix the sauce together until all lumps are removed, and the sauce is smooth. Set the sauce aside.

Prep the Veggies

Slice ¼ cup of yellow onion and ¼ cup red bell peppers into thin slices vertically (if the bell pepper is really big, cut each slice in half cross-wise). Separate the layers of onion slices.

Cut ¾ pound of fresh broccoli into florets. Cut off the tough, very bottom ends of the broccoli stems (and discard). Use a vegetable peeler or knife to gently peel the remaining stems on each piece of broccoli, removing only the outer green part (discard the peels).

Cut off the peeled stems, to separate them from the florets. Slice the peeled stems into thin slices. Add them to the other prepped vegetables.

You can see in the photo below the remaining florets of broccoli and the thinly sliced stems right above them. The thin peeled stems cook right along with the other veggies and have lots of good flavor, too!

Sauté The Vegetables

Heat 2 teaspoons of extra virgin olive oil (or vegetable oil) on medium heat in a large skillet. Once the oil is very hot (but not smoking), add the broccoli florets, sliced broccoli stems, red peppers and onions to the skillet.

Sauté the vegetables for 4-5 minutes, stirring constantly until the veggies begin to brown slightly and the broccoli becomes crisp tender. During the last minute of cooking, stir in 1 teaspoon of minced garlic.

Continue to cook 1 more minute, stirring the vegetables constantly so the garlic doesn’t burn (or it will become bitter).

Add the Sauce

Whisk the sauce again to re-combine the ingredients, then pour it over the veggies in the skillet. Stir to combine the veggies and sauce and quickly bring the sauce to a boil. Cook and stir constantly for 1 more minute.

Stir In The Cashews

Add 3 Tablespoons of chopped cashews to the veggies and sauce. NOTE: We use roasted salted cashews when we make this dish, but feel free to substitute toasted chopped walnuts, pecans or chopped roasted peanuts.

Stir the cashews into the broccoli cashew stir-fry, until they’re combined with all the veggies and sauce. Heat through (about 1 minute) and then this delicious dish is ready to be enjoyed!

Serve The Broccoli Cashew Stir-Fry

Transfer the broccoli cashew stir-fry to a pretty serving dish and serve immediately while the vegetables are hot. This recipe will yield enough for 3 servings of this yummy and colorful stir-fry.

The broccoli cashew stir-fry has really good flavor thanks to the sauce, peppers and onions, and the roasted cashews provide a nice crunch in each bite. It’s delicious!

One of the nice features of this simple side dish is it pairs well with chicken, fish, beef or pork! We enjoyed it this time, served with ham slices and Roasted Golden Potatoes.

I hope you have the chance to make this broccoli cashew stir-fry for yourself and those you love. The recipe can easily be doubled if you require more servings!

Thank you for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day.

Looking For More VEGETABLE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of wonderful vegetable recipes to choose from, including:

• Maple Chile Glazed Carrots
• Air Fryer Sweet Potatoes
• Broccoli Salad
• Eggplant Parmesan
• Baked Parmesan Zucchini Fries

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe adapted from:  Edith Askins, via “Southern Living 1995 Annual Recipes”, page 52, published 1995, by Oxmoor House, Inc.

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

PRINT

Broccoli Cashew Stir-Fry

Prep Time

12 mins

Cook Time

6 mins

Total Time

18 mins

 

Broccoli Cashew Stir-Fry is an easy to make, pan-seared dish with broccoli, cashews, red bell peppers, onions and sauce. Makes 3 servings.

Category: Side Dish, Vegetable Dish

Cuisine: All Cuisines

Keyword: broccoli cashew stir-fry

Servings: 3

Calories Per Serving: 165 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Sauce:

• ¼ cup water
• 1 Tablespoon balsamic vinegar
• 1 teaspoon cornstarch
• ½ teaspoon chicken bouillon powder

For Stir-Fry:

• 2 teaspoons extra virgin olive oil or vegetable oil
• ¾ pound fresh broccoli
• ¼ cup red bell pepper slices sliced thin vertically
• ¼ cup yellow onion slices sliced thin vertically
• 1 teaspoon minced garlic
• 3 Tablespoons chopped roasted cashews or roasted walnuts, pecans or peanuts

US Customary - Metric

Instructions

1. Whisk water, balsamic vinegar, cornstarch and chicken bouillon powder in a small bowl until lumps are gone, and sauce is smooth. Set aside.

2. Cut red pepper and onion in thin slices vertically (if red pepper is big, cut slices in half cross-wise). Cut broccoli into florets. Remove tough ends of stems (discard). Peel remaining stems on each piece of broccoli, removing only the outer green part. Cut peeled stems into thin slices; add then to other veggies.

3. Heat oil on medium in a large skillet. Once oil is very hot (but not smoking), add broccoli florets, sliced broccoli stems, red pepper and onions to skillet. Sauté 4-5 minutes, stirring constantly until veggies begin to brown and broccoli is crisp tender. During last minute, stir in minced garlic. Continue to cook 1 more minute, stirring constantly so garlic doesn't burn and become bitter.

4. Whisk sauce again until combined, then pour over veggies in skillet. Stir to combine; quickly bring sauce to a boil. Cook 1 more minute, stirring constantly.

5. Stir in chopped cashews until combined. Heat through (about 1 minute). Remove from heat. Serve immediately while hot. Enjoy!

Nutrition Facts

Broccoli Cashew Stir-Fry

Amount Per Serving (1 (1/3 of total))

Calories 165 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 2g13%

Polyunsaturated Fat 2g

Monounsaturated Fat 6g

Cholesterol 0.04mg0%

Sodium 215mg9%

Potassium 499mg14%

Carbohydrates 16g5%

Fiber 4g17%

Sugar 5g6%

Protein 6g12%

Vitamin A 1096IU22%

Vitamin C 118mg143%

Calcium 68mg7%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!