Roasted Butternut Squash and Leeks with Orange Tahini: Your New Favorite Holiday Side Dish

Prepare to be captivated by this spectacular side dish! Roasted butternut squash and sweet leeks are generously drizzled with a bright, creamy orange tahini sauce and then finished with a delightful crumble of toasted walnuts, fresh herbs, and aromatic za’atar. It’s a combination of flavors and textures so extraordinary, it might just become the star of your meal.

This Roasted Butternut Squash and Leeks with Orange Tahini Sauce recipe isn’t just a dish; it’s an experience. It’s hands down one of the most flavourful and visually stunning side dishes you’ll make all year. The blend of naturally sweet, caramelized butternut squash, delicate leeks, tangy orange-infused tahini, and the earthy crunch of za’atar walnuts creates a symphony for the senses. Don’t be surprised if this disappears from your table in record time – we practically devoured it in minutes!

Beyond its incredible taste, this dish is also one of the prettiest. Its vibrant colors and artful presentation make it an ideal choice for holiday gatherings or any occasion where you want to impress without extensive effort. It shares the same harmonious balance of flavors and satisfying textures as my popular roasted cauliflower with lemon tahini recipe, proving once again how versatile and transformative tahini can be.

If you’re searching for a truly gorgeous, flavor-packed side dish to elevate your festive spread this season, look no further. This recipe delivers big on taste and presentation, yet comes together with minimal fuss, which, let’s be honest, is the ultimate bonus when preparing for guests.

Inspired by The Tahini Table Cookbook: Unlocking Tahini’s Potential

This fantastic roasted butternut squash recipe is a true gem, hailing from the incredible cookbook, The Tahini Table, by Amy Zitelman. Amy is the visionary founder of my absolute favorite tahini brand, Soom Foods, and her expertise shines through every page of this culinary masterpiece.

If you’re a regular reader of my recipes, you’ll know that I’m a huge advocate for tahini. This rich, nutty paste, made from ground sesame seeds, has a unique ability to transform simple dishes into something extraordinary. I’m utterly convinced that almost every vegetable tastes better with a generous drizzle of a lemon tahini sauce. From roasted cauliflower to carrots, and even creamy eggplant dip, tahini adds an unparalleled depth of flavor and a luxurious creaminess that is truly addictive.

For those who have only experienced tahini in homemade hummus, you’ve barely begun to scratch the surface of its culinary potential! The Tahini Table is a revelation, showcasing tahini’s incredible versatility across more than 100 diverse recipes. The book covers everything imaginable: vibrant sauces, flavorful dips, creative breakfast dishes, hearty sandwiches, refreshing salads, satisfying main courses, and even delightful sweets and desserts. It’s a comprehensive guide that will undoubtedly become a tahini lover’s ultimate dream and an invaluable resource for anyone looking to incorporate more healthy, plant-based flavors into their cooking.

Key Ingredients for this Flavorful Side Dish

This recipe relies on a thoughtful selection of fresh, high-quality ingredients to achieve its incredible depth of flavor and appealing texture. Here’s a closer look at what you’ll need to create this culinary delight:

• BUTTERNUT SQUASH – This sweet and nutty winter squash is the undisputed star of our dish. For optimal caramelization and a beautiful presentation, peel and slice the squash into even wedges. Arrange them flat-side down on your sheet pan, giving them plenty of space to achieve that coveted golden-brown crispness.
  Shopping Tip: When selecting butternut squash, look for those with long necks and smaller globe ends. These tend to have fewer seeds, which means more delicious flesh for your dish!
• LEEKS – Adding a delicate, sweet, and nuanced flavor that’s distinctly different from regular onions, leeks bring a wonderful aromatic quality and a tender, soft texture contrast to the roasted squash. We’ll add sliced leek rounds, cut into roughly 1-inch pieces, to the sheet pan partway through the squash roasting.
  Preparation Tip: Remember to use only the white and light green parts of the leeks; discard the tougher dark green ends or save them for homemade vegetable stock. Crucially, wash your leeks thoroughly as they can trap a lot of dirt between their layers.
• TAHINI PASTE – The foundation of our creamy sauce, tahini paste is made from finely ground, pressed sesame seeds. It imparts a rich, savory, and subtly bitter flavor that is a hallmark of Middle Eastern cuisine.
  Quality Tip: Ethiopian tahini, such as the renowned Soom brand, is widely regarded as the best for its smooth texture and balanced flavor.
• FRESH ORANGE + LEMON JUICE – These citrus juices are whisked into the tahini paste, transforming it into a light, pourable sauce perfect for drizzling. The sweet notes of fresh orange beautifully complement the inherent sweetness of the butternut squash, while the lemon juice adds a crucial bright, tangy punch that cuts through the richness of the tahini.
• GARLIC + RED PEPPER FLAKES – A finely minced or grated garlic clove infuses the tahini sauce with its pungent, aromatic warmth, while a pinch of crushed red pepper flakes introduces a subtle, inviting heat, adding another layer of complexity to the overall flavor profile.
• WALNUTS – These healthy nuts are lightly toasted in a touch of olive oil, which brings out their natural nutty sweetness and creates a lovely crunch. Once cooled slightly, they are tossed with fresh herbs and za’atar, forming an irresistible herbaceous and textured topping.
• FLAT LEAF PARSLEY – Chopped fresh flat-leaf parsley provides a burst of vibrant green color and a clean, fresh, herbaceous counterpoint, lifting the entire dish with its bright notes.
• ZA’ATAR – This quintessential Middle Eastern spice blend is a game-changer. Comprising toasted sesame seeds, dried thyme, oregano, marjoram, and sumac, za’atar offers a wonderfully complex flavor profile that is toasty, herbaceous, slightly tangy, and incredibly aromatic. It’s one of my absolute go-to seasonings for adding an authentic and exciting twist to countless dishes.

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Step-by-Step Guide: How to Make Roasted Butternut Squash and Leeks

Creating this stunning side dish is straightforward, requiring just a few simple steps. Follow these instructions for perfectly roasted vegetables and a delectable orange tahini sauce and za’atar walnut topping.

1. Preheat the Oven: Begin by preheating your oven to a high temperature of 475°F (246°C). Make sure an oven rack is positioned in the center for even cooking.
2. Roast the Squash and Leeks: On a large sheet pan, toss the butternut squash wedges with 2 tablespoons of olive oil. Spread them in a single layer, ensuring the flat sides are down for maximum caramelization. Roast for about 15 minutes, until the squash just begins to brown. Then, toss the prepared leeks with 1 tablespoon of the remaining olive oil and add them to the sheet pan with the squash. Continue roasting for another 15 minutes, or until the squash is perfectly tender and can be easily pierced with a knife, and the leeks are softened and slightly caramelized.
3. Prepare the Orange Tahini Sauce: While the vegetables are roasting, prepare your exquisite tahini sauce. In a small bowl, whisk together the tahini paste with the fresh orange juice and lemon juice until smooth. Gradually add water, a tablespoon at a time, until the mixture achieves the consistency of a thin, pourable cream sauce. Season this vibrant sauce with the grated garlic, kosher salt, and crushed red pepper flakes to taste.
4. Toast the Walnut & Za’atar Topping: In a small skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chopped walnuts and stir continuously for a few minutes until they become lightly darkened and release a wonderfully toasty aroma. Transfer the toasted walnuts to a bowl, allow them to cool slightly, then toss them with the fresh flat-leaf parsley and the fragrant za’atar spice blend.
5. Assemble and Serve: Once the vegetables are beautifully roasted and tender, carefully transfer them from the sheet pan to an elegant serving platter. Season generously with flaky salt and freshly ground black pepper. Drizzle the entire platter with the prepared orange tahini sauce and the final 1 tablespoon of olive oil. Finally, scatter the aromatic walnut and za’atar topping evenly over the roasted vegetables. Serve this masterpiece immediately and watch it disappear!

Make Ahead Tips for Stress-Free Entertaining

Planning for a holiday meal or a busy weeknight? This dish is wonderfully adaptable and can be partially prepared in advance, saving you precious time and effort when you need it most. Here’s how to prep ahead:

• Roasted Vegetables: The butternut squash and leeks can be roasted completely ahead of time. Once cooled, store them in an airtight container in the refrigerator for up to 2-3 days. When ready to serve, simply rewarm them gently in the microwave or in the oven until heated through.
• Tahini Sauce: The creamy orange tahini sauce is also an excellent candidate for advance preparation. Whisk it together a day or two before serving and store it in a small, sealed container in the refrigerator. Before drizzling, check its consistency; if it has thickened too much, simply add a splash of water and whisk until it reaches your desired thin, pourable texture.
• Walnut Herb Topping: For the freshest taste and crunch, it’s best to prepare the toasted walnut and za’atar topping just before serving. However, you can chop the walnuts and parsley in advance, storing them separately, and then quickly toast and combine them on the day of your meal.

With these simple make-ahead strategies, you can minimize last-minute stress and ensure a beautifully presented and delicious dish with ease.

Versatile Serving Suggestions and Dietary Benefits

While this Roasted Butternut Squash and Leeks recipe is undeniably spectacular on its own, its versatility allows it to be enjoyed in various ways. It makes an excellent standalone vegetable dish, showcasing the vibrant flavors and textures.

To create a more substantial and satisfying meal, consider serving it:

• Over Grains: Spoon it over a bed of fluffy cooked grains like farro, quinoa, or couscous. The grains will absorb the delicious tahini sauce, creating a hearty and complete plant-based meal.
• Alongside Proteins: It pairs beautifully with a variety of main courses. Serve it next to a perfectly roasted spatchcock chicken, tender lamb, or flaky baked fish for an elegant and balanced dinner.
• As Part of a Mezze Platter: Incorporate it into a larger Middle Eastern-inspired mezze spread alongside hummus, pita, olives, and other dips.

This dish is also a fantastic choice for entertaining, catering to diverse dietary needs without compromising on flavor. It is naturally gluten-free, vegetarian, vegan, and dairy-free, making it a crowd-pleaser that everyone at your table can enjoy. Its vibrant presentation and rich, comforting flavors ensure it’s always a welcome addition to any gathering, from casual dinners to elaborate holiday feasts.

I received a complimentary copy of The Tahini Table; however, I was not obligated to share a recipe or review. All opinions are my own.