Roasted butternut squash is one of my favourite vegetables. Except it's not a vegetable. Botanically it's a fruit, which may account for its sweet and slightly nutty flavour. Roasted with olive oil and garlic butternut squash is satisfyingly flavoursome and possesses a versatility that makes it a worthy main ingredient of a range of dishes from risottos and curries to salads.
This roasted butternut squash salad with tahini vinaigrette recipe continues my flirtation with tahini and its roles in sauces and dressings. Made from sesame seeds, it plays a central role in Eastern Mediterranean and Levantine cuisines and while I have used it in Middle Eastern dishes, I hadn't until recently fully appreciated how it can transform a salad dish.