Slow-Baked Butternut Squash Dice

By the Gracious Vegan

The squash gets very tender with this slow-bake approach, which creates almost a puree when you serve it. The spicing is subtle but very tasty. What a bonus, too, that no oil is required.

Makes 6 cups (8-10 servings)

Preheat the oven to 325°F. 

Whisk together the following ingredients in a large bowl.

• 3 Tablespoons water

• 2 Tablespoons tahini

• 1.25 teaspoons salt (or to your taste)

• 3/4 teaspoon garlic powder

• 1/2 teaspoon dried thyme

• 1/2 teaspoon freshly ground pepper (or two your taste)

• 1/4 teaspoon smoked paprika

• 1/4 teaspoon onion powder

Add the following ingredients to the bowl and use a spatula to coat the squash with the tahini mixture.

• 2 – 2.5 pounds butternut squash, peeled* and cut into cubes (I like small cubes, about 1/2” dice, but up to 1” okay)  

• 1/2 cup chopped parsley

Pile the mixture into a large shallow ceramic dish, oval or rectangular (no need to oil it). Cover it with foil and bake for 60 minutes. After 60 minutes, uncover and bake 50-60 more minutes. The squash should be very tender when stabbed with a fork or knife. If you want the top browned, put it under a broiler for a few minutes.

* A serrated peeler works wonders for peeling butternut squash

Timing: about 2 hours and 20 minutes

Gluten-free