Butternut Squash, Tahini & Chestnut Puree
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 4 lb butternut squash
  • 2 tbsp tahini
  • 1 cup roasted chestnuts
  • 1 tbsp butter
  • ½ tsp ground cumin
  • ¼ cup greek yogurt
  • Salt & Pepper to taste
  1. First preheat your oven to 400 degrees. Next very carefully slice your butternut squash in half lengthwise, place skin side up and onto a rimmed baking sheet. Pierce through skin with a sharp knife all over (which will allow steam to escape and allow for more even cooking). Rub with a little bit of olive oil and pour about a cup of water onto baking sheet (to prevent squash from drying out.)
  2. Roast in oven for about 45-55 minutes, until completely softened.
  3. Remove butternut squash from oven, and once cool enough to handle, scoop out seeds/membranes and discard. Carefully scoop out squash (from skin) and place in a blender, pulse until creamy and smooth. Set Aside (in blender).
  4. Next if you are using freshly roasted chestnuts, just add to a food processor and process until smooth (you may leave a little texture if you desire some). IF you are NOT using freshly roasted, and are using chestnuts from your fridge (I pre roasted mine) Place on a skillet over medium heat and add 1 tbsp butter. Toss chestnuts in butter and warm for about 5 - 8 minutes. Then add to food processor and process until smooth.
  5. Next take your chestnut paste (or chestnut butter) and add to the squash puree in blender. Add your tahini, cumin and greek yogurt.
  6. Blend until smooth and mixed together. Salt & Pepper to taste, serve!
Recipe by My Lavender Blues at https://mylavenderblues.com/butternut-squash-tahini-chestnut-puree/