Herbed Butter Butternut Squash with Feta-Pistachio Crumble & Maple-Orange Tahini Yogurt

🧡 Herbed Butter Butternut Squash with Feta-Pistachio Crumble & Maple-Orange Tahini Yogurt

If there’s one dish that perfectly captures cozy fall comfort, this is it 🍂. Sweet roasted butternut squash meets fragrant rosemary butter, tangy feta, crunchy pistachios, and a creamy maple-orange-tahini yogurt drizzle. Every bite is a beautiful balance of savory, nutty, citrusy, and sweet — ideal for any fall gathering or weeknight dinner.

🥣 Layers of Flavor & Texture

The herbed butter roasted squash brings richness and caramelized depth. Then comes the feta-pistachio crumble — salty, nutty, and fresh with a pop of arugula 🌿. Finally, the maple-orange-tahini yogurt ties it all together with creamy, zesty sweetness.

This dish isn’t just beautiful on the table — it’s nutrient-dense, gluten-free, and easy to make ahead for entertaining.

🍠 How to Make It

1️⃣ Roast the Squash

Preheat your oven to 220°C (425°F).
In a bowl, mix melted butter, olive oil, rosemary, thyme, paprika, and salt. Toss your squash wedges until coated, then spread them on a baking sheet. Roast for 30–35 minutes, flipping halfway, until golden and tender.

2️⃣ Make the Creamy Tahini Yogurt Sauce

Whisk together Greek yogurt, tahini, orange juice, maple syrup, orange zest, and spices. Add a splash of water for your desired consistency. The citrus brightens up the rich squash perfectly 🍊.

3️⃣ Create the Feta-Pistachio Crumble

Roughly chop pistachios, then combine with arugula and crumbled feta. Add a sprinkle of orange zest, salt, and pepper. The crumble adds a savory crunch that’s totally irresistible.

4️⃣ Assemble & Serve

Arrange the roasted squash on a serving platter, spoon over the feta-pistachio crumble, and finish with generous drizzles of maple-orange-tahini sauce.
Serve warm — and prepare for everyone to ask for seconds! 💛

💡 Pro Tips

✨ Roast the squash in a single layer so it caramelizes evenly.
🍯 For deeper flavor, drizzle a touch of honey over the squash before roasting.
🌱 Swap in dairy-free yogurt and vegan feta for a fully vegan version.

🥗 Perfect Pairings

Pair this roasted squash with:

• Grilled salmon or chicken for a complete meal
• Quinoa or wild rice for a hearty vegetarian bowl
• A crisp Sauvignon Blanc or sparkling water with orange slices for refreshment 🍷

❓ FAQ

Can I make this recipe vegan?
Absolutely! Replace the butter with olive oil and use a dairy-free feta or toasted breadcrumbs instead.

Can I prepare it ahead of time?
Yes — roast the squash and make the sauce a day before. Assemble before serving for best texture.

What can I substitute for pistachios?
Try walnuts, almonds, or pumpkin seeds — they all provide a lovely crunch.

A cozy, colorful plate like this proves that fall vegetables can truly shine. Whether it’s your Thanksgiving table or a simple weeknight dinner, this roasted butternut squash dish is guaranteed to impress — rich, bright, and irresistibly good! 🍁