Butternut Squash Bake


It has been quite the week (or month) over here. From business trips to birthdays, it’s been non-stop. It was my birthday last week, and I don’t know about you guys but birthday celebrations last about a month. This year was full of mountain hikes, Banff hangouts, hockey games, business trips and so much delicious food!

So, after all that fun, it’s time for a reset. So, I bring you one of the most beautifully, Christmasey dishes you will ever see.

The original recipe from Minimalist Baker uses delicata squash and hazelnuts, which, of course, I could not find in my grocery store. Google to the rescue. A quick search later, I found out that butternut squash makes a nice substitute.

So, I give you my variation of the Delicata Squash Bake from Minimalist Baker.

This recipe yielded three entree-size servings.

[recipe title="Butternut Squash Bake" servings="3" time="30 min"]



  • 1 butternut squash, cut in medium sized chunks
  • 2 Tbsp (30 ml) olive oil, melted
  • Pinch sea salt


  • 3 Tbsp (45 g) tahini
  • 1/2 lemon, juiced (1 Tbsp or 15 ml)
  • 1 Tbsp (15 ml) maple syrup


  • 1/4 cup (43 g) pomegranate arils
  • 1/4 cup (33 g) filberts, loosely chopped
  • 1/4 cup (15 g) fresh parsley, chopped


  1. Preheat oven to 400 degrees F (204 degrees C).
  2. Add sliced squash to a bare baking sheet  and toss with oil and sea salt, then arrange in a single layer.
  3. Bake for 20-25 minutes, flipping once at the halfway point to ensure even baking.
  4. While squash is baking, prepare dressing by adding tahini, lemon juice, and maple syrup to a small mixing bowl. Whisk to combine, then add hot water 1 Tbsp at a time and whisk until pourable. Taste and adjust seasonings as needed.
  5. To serve, arrange baked squash on a serving dish and top with dressing, pomegranates, hazelnuts, and parsley. Best when enjoyed immediately.


Happy eating!

XO | britt