Roasted Butternut Squash and Purple Sweet Potatoes with Tahini Yogurt

(Vegan, GF)

The textures of this dish are the best part. These roasted veggies drizzled with a creamy tahini sauce are delicious on their own but adding the chewy dates and crunchy seeds and nuts make this super addicting.

Yield: 4

Roasted Butternut Squash and Purple Sweet Potatoes with Tahini Yogurt

Prep time: 20 MinCook time: 40 MinTotal time: 1 Hour


  • Purple Sweet Potato, 2 inch pieces – 1 large
  • Butternut Squash, sliced 1 inch rounds – 1 medium
  • Sunflower seeds, roasted – 1/8 cup
  • Sesame seeds – 1/8 cup
  • Pumpkin seeds, roasted – 1/8 cup
  • Pistachios, roasted and crushed – 1/8 cup
  • Dates, chopped – ½ cup
  • Avocado oil
Tahini Yogurt Sauce
  • Tahini – 3 TB
  • Yogurt – 1/3 cup
  • Lemon – 2 TB
  • Water – 1/3 cup
  • Salt – to taste


  1. Preheat oven to 450 F. Spread squash and sweet potato on lined baking sheet and toss with oil and salt. Roast until tender and browned on both sides (about 20-30 minutes) flipping halfway throughout cooking.
  2. To make the sauce, combine ingredients and salt to taste.
  3. To finish, place roasted squash and potatoes on top of tahini yogurt. Sprinkle with nuts and seeds, and a drizzle of the remaining sauce.

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Meet Kelly

Kelly Ruben is a Michelin Star trained chef and recipe developer based in New York City. She is a private chef for celebrities and high profile families and shares delicious recipes and cooking tips with her online community of over 260,000 food lovers from around the world!





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