Roasted Butternut Squash Pasta Salad with Tahini Sauce
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Eating Bird Food · by Brittany Mullins★ 4.2 (19)

Roasted Butternut Squash Pasta Salad with Tahini Sauce

NUTRITION · PER SERVING35M COOK
CAL 17%·PRO 11%
CARBS 32G39% OF CAL
6G FIBER0G ADDED7G INTRINSIC19G OTHER7G TOTAL SUGAR
FAT 23G62% OF CAL
3G SAT20G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Roasted butternut squash pasta salad with a zesty lemon tahini sauce and fresh cilantro. A cozy, satisfying fall and winter meal.

mainamericanpastadairy freeveganvegetarian
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Nutrition & ingredients

1 ingredient need review. The nutrition shown is the resolved subtotal, not zero.

Ingredients

serves 4
  • 1 box
  • 1 medium butternut squash (peeled, seeded, and cut into 1-inch pieces (about 5 cups))
  • 1 medium red onion (chopped)
  • ¼ cup chopped cilantro leaves
  • 1 garlic clove (minced)
  • ½ teaspoon ground allspice
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground pepper
  • 2 tablespoons olive oil
  • Tahini Sauce
  • 1 medium garlic clove (minced)
  • 1 teaspoon Bragg's liquid aminos (or low sodium tamari)
  • 3 tablespoons lemon juice (1 lemon)
  • 3 tablespoons tahini
  • 2-4 tablespoons water (reserved from cooking pasta)
  • 3 tablespoons olive oil
PREP
10M
SODIUM
94MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.