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Roasted Squash with Lemon-Tahini Sauce

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This roasted squash with lemon-tahini sauce is a vibrant vegan dish that celebrates the natural sweetness of autumnal squash. By roasting kabocha and delicata varieties with cumin seeds and spring onions, the vegetables develop a deep caramelised flavour that provides a wonderful contrast to the bright, zesty dressing. The combination of textures—from the tender squash flesh to the slightly charred edges—makes this a standout centrepiece for any plant-based meal.

Ideal as a nutritious lunch or a sophisticated side dish for a Sunday roast, this recipe is packed with healthy fats and seasonal goodness. The creamy tahini sauce adds a rich, nutty depth that balances the citrus notes perfectly, while a final sprinkle of Aleppo pepper provides a gentle, aromatic heat. Serve it warm from the oven for a comforting, homemade feast.

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Ingredients for Roasted Squash with Lemon-Tahini Sauce

  • 1 small kabocha squash or large acorn squash (450g ), scrubbed,

  • 450g delicata squash, scrubbed, cut into 1"-thick wedges or rings, seeded

  • 110ml extra-virgin olive oil, divided

  • 1 1/2 teaspoons cumin seeds, divided

  • Kosher salt, freshly ground pepper

  • 4 spring onions, cut into 2" pieces

  • 2 tablespoons fresh lemon juice

  • 1 tablespoon tahini (sesame seed paste)

  • Aleppo pepper or crushed red pepper flakes

  • Ingredient info: Tahini is available at Middle Eastern markets, natural foods stores, and some supermarkets.

How to make Roasted Squash with Lemon-Tahini Sauce

Arrange racks in upper and lower thirds of oven; preheat to 218°C. Place kabocha on a rimmed baking sheet and delicata on a second sheet. Divide 3 tablespoons oil and 1 1/4 teaspoons cumin between sheets. Season squash with salt and pepper; toss. Roast for 15 minutes.

Combine remaining 1/4 teaspoons cumin, 1 tablespoon oil, and spring onions in a small bowl; season with salt and pepper and toss to evenly coat. Scatter spring onion mixture over squash, dividing evenly between sheets, and continue to roast until squash is tender but not mushy, about 15 minutes longer (time may vary depending on squash).

Meanwhile, whisk lemon juice, tahini, and 1 tablespoon water in a small bowl to blend. Gradually whisk in remaining 3 tablespoons oil. Season to taste with salt and pepper.

Transfer squash to a platter. Drizzle tahini sauce over and sprinkle with Aleppo pepper.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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