Spice-Roasted Squash with Dried Cherries and Tahini Image

Spice-Roasted Squash with Dried Cherries and Tahini

If These Meals Could Talk - "Georgina Hayden"

Prep Time
Cook Time


  • 1.2kg (2½ lb) butternut squash
  • Olive oil
  • Sea salt and freshly ground black pepper
  • 1 tsp dried oregano
  • ½ tsp ground cinnamon
  • 1 heaped tbsp tahini
  • 1 lemon
  • 80g (3 oz) yoghurt
  • 2-3 tbsp extra virgin olive oil
  • 6 spring onions (green onions)
  • ½ bunch mint, leaves roughly chopped
  • 60g (2¼ oz) rocket (arugula)
  • 40g (1½ oz) dried cherries
  • Sumac (optional)


  1. To make the squash, first preheat oven to 200°C/400°F/Gas mark 6.
  2. Cut the squash in half lengthways, then slice into 2-3cm wide wedges. Clean out and discard the orange membranes, but keep the seeds, giving them a little wash.
  3. Place the squash in a roasting tray so it can all be spread out in one layer, and drizzle with olive oil. Season and sprinkle over the oregano and cinnamon. Toss everything together to coat evenly and pop the tray into the oven for 20 minutes.
  4. Dress the seeds with a little olive oil and salt, and sprinkle over the squash.
  5. Roast the squash for a further 20-25 minutes, or until it is cooked through and the skin is golden.
  6. Remove from the oven and leave to cool to room temperature.
  7. To make the dressing, mix the tahini with the juice of the lemon, the yoghurt and the extra virgin olive oil. Season to taste.
  8. Trim and finely slice the spring onions and pick and roughly chop the mint leaves. Toss the mint and the spring onions with the rocket (arugula) and drizzle with a little extra virgin olive oil.
  9. Drizzle the tahini dressing on a serving platter and top with the squash wedges. Scatter with the dressed rocket (arugula) and dried cherries and finish with a few pinches of sumac.