Squash Dessert

Squash Dessert | Food & Nutrition Magazine | Volume 9, Issue 3
Photography by Kate Cauffiel | Food styling by Christina Zerkis | Prop styling by Alex Wasilewski

In a modified version of Kabak Tatlısı, roasted butternut squash replaces boiled pumpkin, and honey and cinnamon are used in place of sugar.

SERVING SIZE: 1 cup squash, ½ tablespoon honey, ½ tablespoon walnuts, ½ tablespoon tahini (118 grams)
PREP TIME: 5 minutes
COOKING TIME: 30 minutes


  • 1 whole butternut squash, peeled and seeded
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • 3 tablespoons tahini
  • 3 tablespoons (25 milliliters) honey
  • 3 tablespoons walnuts, chopped


  1. Preheat oven to 400°F (204°C).
  2. Cut squash base into thirds and cut each third in half to make ½-inch thick pieces that are roughly 1-inchby-1-inch.
  3. Cut squash neck lengthwise into thirds and cut each third into ½-inch thick pieces that are roughly 1-inch-by-2-inches.
  4. In a bowl, toss squash with salt and cinnamon.
  5. Spread out on baking sheet lined with parchment paper, allowing space between each piece.
  6. Roast for 30 minutes or until tender.
  7. Remove from oven and cool. Drizzle with tahini and honey and top with nuts to serve.

NUTRITION PER SERVING: 142 calories, 8g total fat, 1g saturated fat, 0mg cholesterol, 72mg sodium, 19g carbohydrate, 3g fiber, 6g sugar, 3g protein, 431mg potassium, 121mg phosphorus

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Ashley Thomas
Ashley Thomas, MS, RDN, LDN, runs a private practice in Charleston, SC. She is also the founder of Cook With Me TV, a live stream cooking show run by Registered Dietitians.