There are weeks when life feels quiet and steady, and that’s exactly how it’s been for me lately. The small highlight? A trip to the local farm stand where I couldn’t resist picking up a fresh butternut squash that practically begged to come home with me. Funny enough, this simple trip sparked the idea for this dish—and let me tell you, it’s one of those recipes that reminds me why I love cooking so much.
What makes this recipe special is how a handful of humble, everyday ingredients come together into something that feels a little fancy without trying too hard. I’d be thrilled to see it on a holiday table, but it’s equally lovely for a cozy weeknight dinner when you want something hearty yet fresh.
Why This Recipe Works So Well
I love recipes that balance comfort with brightness, and that’s exactly what this dish does. The roasted squash brings warmth and sweetness, the mushrooms add that earthy depth, and then the lemon cuts through it all with a clean, tangy lift. The drizzle of tahini and sprinkle of walnuts tie everything together in the most satisfying way.
This is the kind of side dish that’s secretly a main—pair it with some crusty bread or a simple grain like quinoa, and you’ve got a complete meal that feels both nourishing and special.
Ingredients with My Kitchen Notes
- Butternut squash – I know it’s tempting to grab pre-cut cubes, but trust me, fresh squash makes a world of difference. Pre-cut pieces dry out fast, and I’ve learned the hard way that they don’t roast nearly as well. A sturdy vegetable peeler (I use a no-frills Swiss one) makes peeling much easier.
- Mushrooms – Crimini mushrooms are my go-to here. They hold their shape nicely when sautéed and soak up flavor without turning watery.
- Garlic – Just a couple of cloves to bring out that savory punch.
- Lemon zest and juice – Freshly grated zest makes the dish come alive. I always zest before juicing—learned that the hard way after trying to zest a squashed lemon.
- Tahini – Look for a runnier, stone-ground tahini if you can find one. It drizzles beautifully and doesn’t clump the way thicker varieties sometimes do.
- Walnuts and fresh herbs – They add texture and that final touch of freshness. I like oregano here, but parsley or thyme works too.
Step-by-Step Cooking
Preheat your oven to 400°F (200°C). Line a tray with parchment paper—it makes cleanup much easier.
Toss the squash cubes with a good splash of avocado or olive oil and a pinch of salt. Roast for 20–25 minutes, stirring halfway through, until the edges are golden and crisp.
While the squash is roasting, heat oil in a skillet and sauté the mushrooms with garlic for 5–7 minutes. Hold off on the salt until the end so the mushrooms stay meaty instead of soggy.
Layer the roasted squash and mushrooms onto a serving plate. Season with salt and pepper.
Finish with lemon zest, a squeeze of juice, a drizzle of tahini, walnuts, and a handful of fresh herbs.
This dish looks beautiful served family-style, and honestly, it tastes even better than it looks.
Helpful Tips From My Kitchen
- Prepping the squash: If peeling feels intimidating, try cutting the squash in half crosswise first. It’s easier to handle smaller sections.
- Tahini drizzle trick: If your tahini is too thick, stir in a teaspoon of warm water to loosen it before drizzling.
- Make it hearty: Add cooked farro, rice, or quinoa underneath for a one-bowl meal.
Storage and Make-Ahead Notes
Roasted squash keeps well in the fridge for 3–4 days, so this is a great recipe to meal-prep on Sunday. Store the roasted squash and sautéed mushrooms separately, then combine and finish with the lemon, tahini, and walnuts just before serving. That way, everything tastes fresh and lively instead of heavy.
Leftovers make a wonderful lunch—sometimes I toss them into a salad with arugula and chickpeas for a quick, filling meal.
Notes
If you can, buy a Middle Eastern brand of tahini. They’re stone-ground and naturally looser in texture, which makes them perfect for drizzling over roasted vegetables. The flavor is also smoother and less bitter than many store brands. Once you try it, you’ll taste the difference right away.
Lemony Butternut Squash and Mushrooms
This side dish brings together sweet roasted squash, earthy mushrooms, and a bright lemon-tahini finish. It’s hearty enough for a holiday spread yet simple enough to make on a weeknight.
Ingredients
- 1 small butternut squash, peeled, seeded, and diced into small cubes (or swap in another type of squash)
- 2 cups crimini mushrooms, sliced
- 2 small garlic cloves, crushed
- 3 tablespoons tahini (look for a smooth, runny Middle Eastern brand if possible)
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- ¼ cup chopped walnuts
- 1 tablespoon fresh oregano, thyme, or parsley, chopped
- 2–3 tablespoons avocado or olive oil, divided
- ½ teaspoon coarse salt
- Freshly ground black pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Toss the diced squash with a drizzle of oil and a pinch of salt, then spread evenly on the tray. Roast for 20–25 minutes, stirring once or twice, until the edges are caramelized and tender.
- Meanwhile, heat the remaining oil in a skillet over medium heat. Add the mushrooms and garlic, and sauté for about 5–7 minutes, stirring occasionally, until the mushrooms turn golden. Skip the salt at this stage so they don’t release too much liquid. Remove from the heat.
- Transfer the roasted squash to a serving platter and spoon the mushrooms on top. Season lightly with salt and pepper. Sprinkle with lemon zest, squeeze fresh lemon juice over the top, and drizzle generously with tahini. Finish with chopped walnuts and fresh herbs. Serve warm.
Notes
If you can find a Middle Eastern brand of tahini, go for it—the texture is silkier and the flavor is deeper, which makes all the difference in this dish
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 282Total Fat 24gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 19gCholesterol 0mgSodium 278mgCarbohydrates 18gFiber 8gSugar 3gProtein 6g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
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