Mild weather aside, it’s time to face the facts:  the sumptuous bounty of summer is waning.  But Fall brings good things too, treats like fresh-pressed cider, sugar pie pumpkins, and of course the iconic Butternut.  Pinnacle Farms is harvesting some beauties right now, creamy and flavorful as a main or side dish.  And Butternut is a nutritional gem. Here’s the lowdown: abundant in Vitamin A,  rich in B-complex group of vitamins like folates, riboflavin, niacin, vitamin B-6, thiamin, and sufficient in minerals like iron, zinc, copper, calcium, potassium, and phosphorus. Whew!

This versatile veggie is wonderful any way you cook it, but if you’re looking for some novelty, the recipe below is simply delicious. It takes some time to bake, but like most squash dishes, it’s easy to prepare. With freshly picked butternut squash in abundance, now is the perfect time to enjoy it.

Creamy Tahini Butternut


  • 1      lg. butternut squash cut in half lengthwise (remove seeds and fibers)
  • ¾      tsp. salt
  • 1      tsp. dehydrated garlic or 2 cloves crushed fresh
  • 1/4      c. tahini (sesame butter)
  • 2      tsp. lemon juice (fresh is best)


Cook time 40 minutes
Preheat the oven to 400 degrees. Slice squash lengthwise and place on a baking sheet or roasting pan, cut side down. Bake for 40 minutes until soft, then remove from the oven and cool for 20 minutes or until it’s cool enough to handle without getting burned. Scoop the squash from the outer layer, mix with remaining ingredients and serve!
Serves 4