Oven Roasted Squash with Lemon Garlic Sauce

Oven Roasted Squash with Lemon Garlic Sauce

Roasting vegetables has become my thing recently; in the past I typically would cook everything in the pan, mainly because my old oven would take forever to heat up. My new apartment has an oven that preheats pretty quickly, so I am more inclined to using it. Roasting is a great way to get even cooking. I have had a butternut squash just hanging out on my counter, so I chopped it up and added other vegetables I knew would hold up well in the oven. I wanted to season them simply, and I saw this tahini sauce recipe a few months ago on another paleo blog, so I mixed it together and drizzled it on the veggies straight out of the oven. Make sure all of the vegetables are chopped into equal sizes to ensure even cooking. The sizes I used below are just a suggestion, feel free to change it up to what ever you want. Look forward to another version of this coming up soon, this sauce and vegetable combo inspired me to try more recipes. 

1 butternut squash, chopped into 1/2 inch cubes

1 eggplant, cubed into 1/2 inch cubes

1 zucchini, chopped into 1/2 inch cubes

1-2 tablespoons olive oil

salt and pepper to taste

Lemon Garlic Tahini Sauce

1/4 cup tahini sauce

1 tablespoon lemon juice

1 tablespoon apple cider vinegar

3 tablespoons water

1/2 teaspoon salt

1/4 teaspoon garlic powder

1/4 teaspoon ground black pepper

I love seeing before and after of vegetables, they look so pretty before I start cutting in to them. I do need to work out though, I had some difficulties chopping through my gigantic butternut squash. Time for lifting weights!

I love seeing before and after of vegetables, they look so pretty before I start cutting in to them. I do need to work out though, I had some difficulties chopping through my gigantic butternut squash. Time for lifting weights!

Preheat your oven to 375 degrees Fahrenheit. Chop the eggplant, zucchini and butternut squash. In a large bowl, mix together with the olive oil. Make sure all of the squash is evenly coated in the oil.

I will admit this made a TON of food, so I ate a meatless lunch every day at work. I love how the butternut squash looks like mini blocks of cheddar cheese before it goes into the oven. 

I will admit this made a TON of food, so I ate a meatless lunch every day at work. I love how the butternut squash looks like mini blocks of cheddar cheese before it goes into the oven. 

Line a baking sheet with parchment paper. Spread out the squash mixture evenly onto a sheet. I happened to need 2 baking sheets, which is fine, extra vegetables are never a bad thing.  Salt and pepper the squash as much or as little as you want. Place the baking sheet into the oven and cook for 40 minutes. 

Near the end of the cooking time, mix together all of the ingredients for the tahini sauce in a bowl and whisk together well. Take the vegetables out of the oven and allow to cool for a couple of minutes. Plate a few scoops and drizzle the sauce over it with a spoon and enjoy!

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