Imagine a steaming bowl of golden butternut mashed potatoes, the earthy aroma mingling with the nutty scent of tahini.
The smooth, velvety texture of mashed butternut squash and potatoes is perfectly complemented by the rich, creamy tahini drizzle, creating a symphony of flavors that’s both comforting and indulgent.
This dish matters to me because it’s more than just a side—it’s a hug in a bowl, a reminder of cozy family gatherings during chilly autumn evenings.
Whether it’s for a busy weeknight dinner or a leisurely Sunday supper, this dish never fails to bring warmth and satisfaction to the table.
I remember a particularly hectic day when this dish came to the rescue, providing a quick yet hearty meal that delighted my family and made our dinner feel special despite the chaos.
Ready? Let’s cook this delightful blend of comfort and flavor!
Why You’ll Love It
- Delivers bold flavor with a creamy tahini drizzle and fresh parsley garnish.
- Combines pantry staples for an easy, comforting side dish.
- Offers a nutritious twist with butternut squash and potatoes.
- Perfects texture with simple mashing, or use a ricer for smoothness.
- Harmonizes sweet and savory with honey and lemon in the tahini sauce.
Ingredients
- 2 pounds butternut squash, peeled and cubed — make sure it’s fresh for better flavor.
- 1 pound potatoes, peeled and cubed — Yukon Gold works well for texture.
- 2 tablespoons olive oil — choose extra virgin for a richer taste.
- 1 teaspoon salt — adjust to taste preference.
- 1/2 teaspoon black pepper — freshly ground for best aroma.
- 1/4 cup tahini — use high-quality for smooth consistency.
- 2 tablespoons lemon juice — freshly squeezed is ideal.
- 1 tablespoon honey — opt for raw honey if possible.
- 1/4 cup warm water — adjust for desired tahini sauce thickness.
- 2 tablespoons chopped fresh parsley — adds a fresh touch.
Step-by-Step Method
Bring a large pot of salted water to a boil. Add the cubed butternut squash and potatoes to the boiling water. Cook them until they’re tender, which should take about 20 minutes. Confirm that both the squash and potatoes are soft enough to be mashed easily. This step is essential for achieving a smooth texture in the mash.
Drain & Mash
Drain the cooked butternut squash and potatoes using a colander. Once drained, return them to the pot. Use a potato masher or fork to mash the vegetables until they reach your desired consistency. For a softer texture, consider using a ricer.
Stir in the olive oil, salt, and black pepper to season the mash.
Prepare Tahini Drizzle
In a small mixing bowl, combine tahini, lemon juice, honey, and warm water. Whisk the mixture until it becomes smooth and well blended.
Adjust the consistency by adding more water if necessary. This tahini drizzle will add a nutty and tangy flavor to the mashed vegetables, enhancing the dish’s overall taste.
Assemble & Serve
Drizzle the prepared tahini sauce over the mashed butternut and potatoes. Use a serving spoon to evenly distribute the sauce across the mash.
Garnish the dish with chopped fresh parsley for a pop of color and added freshness. Serve immediately as a delightful side dish, perfect for complementing a variety of main courses.
Ingredient Swaps
- For a dairy-free alternative, you can replace olive oil with vegan butter or coconut oil.
- To make the dish nut-free, substitute tahini with sunflower seed butter or a creamy avocado puree.
- If butternut squash is unavailable, substitute it with sweet potatoes or pumpkin for a similar texture and flavor.
You Must Know
- Cook Thoroughly: Verify the butternut squash and potatoes are fully tender by cooking them for about 20 minutes in boiling water. This results in a smoother mash.
- Use a Ricer: For an ultra-smooth texture, consider using a ricer instead of a potato masher to mash the cooked vegetables.
- Adjust Tahini Sauce: Customize the consistency of the tahini drizzle by adding more warm water if needed. Whisk until smooth for a perfect finish.
- Enhance Flavor: Elevate the dish by incorporating roasted garlic or a pinch of cumin into the mash for additional depth of flavor.
- Fresh Garnish: Always use fresh parsley to garnish the dish just before serving, as it adds a vibrant color and a fresh, herby note.
Serving Tips
- Pair with roasted chicken or grilled fish for a complete meal.
- Serve in a shallow bowl and garnish with extra parsley for a vibrant presentation.
- Drizzle additional tahini sauce on top just before serving for an extra burst of flavor.
- Add a sprinkle of toasted sesame seeds for a crunchy contrast.
- Serve alongside a fresh green salad for a balanced, colorful plate.
Storage & Make-Ahead
Butternut Mashed Potatoes with Tahini Drizzle can be stored in the refrigerator for up to 3 days.
For make-ahead convenience, prepare the mash and tahini drizzle separately.
This dish also freezes well for up to 2 months.
Thaw overnight in the fridge before reheating gently.
Reheating
To gently reheat Butternut Mashed Potatoes, use a microwave with low power.
Alternatively, use an oven at 350°F covered with foil.
You can also use a stovetop on low heat, stirring occasionally.
Culinary Traditions and Influences
While exploring the culinary world, one can’t help but notice the vibrant fusion of flavors in dishes like Butternut Mashed Potatoes with Tahini Drizzle.
This dish beautifully marries elements from diverse traditions. The creamy mashed potatoes, a staple in many Western kitchens, blend seamlessly with butternut squash, adding a hint of sweetness.
Then, the tahini drizzle introduces a Middle Eastern flair, with its rich, nutty flavor enhanced by lemon juice and honey.
It’s like a culinary journey on a plate, bringing together the familiar with the exotic. Each bite feels like a warm embrace, a reflection of how different cultures can influence and enhance one another.
This fusion invites you to explore and appreciate the endless possibilities in cooking.
Final Thoughts
We hope you give this Butternut Mashed Potatoes with Tahini Drizzle recipe a try and make it your own! Feel free to tweak the ingredients or add your favorite spices to suit your taste. Enjoy!
Frequently Asked Questions
Can I Freeze the Mashed Butternut and Potatoes?
Absolutely, you can freeze mashed butternut and potatoes! Just guarantee they cool completely before transferring to an airtight container. When you’re ready to enjoy, thaw in the fridge and reheat gently for the best texture.
What Can I Substitute for Tahini if Allergic?
If you’re allergic to tahini, try almond butter or sunflower seed butter instead. They offer a similar creamy texture and nutty flavor. I find they blend beautifully, giving the dish an inviting and delicious twist.
How Can I Make This Dish Vegan?
To make this dish vegan, I’ll swap honey for maple syrup. Confirm your tahini’s vegan-friendly. Trust me, the flavors will still dance beautifully, creating a warm, inviting side dish perfect for any gathering. Enjoy!
Are There Alternative Herbs to Use Instead of Parsley?
You could try cilantro, basil, or chives instead of parsley. Each brings its own unique flavor twist. I love how cilantro adds a fresh, citrusy note, while basil provides an aromatic sweetness, enhancing the dish beautifully.
Can I Use Sweet Potatoes Instead of Regular Potatoes?
Absolutely, you can swap in sweet potatoes for regular ones. It’ll add a delightful sweetness and vibrant color to your dish. Personally, I love how the sweet undertones complement the tahini drizzle. Give it a try!
Butternut Mashed Potatoes with Tahini Drizzle
Equipment
- 1 Large pot
- 1 colander
- 1 Potato masher or fork
- 1 Small mixing bowl
- 1 Whisk
- 1 serving spoon
Ingredients
- 2 pound butternut squash peeled and cubed
- 1 pound potatoes peeled and cubed
- 2 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup tahini
- 2 tablespoon lemon juice
- 1 tablespoon honey
- 1/4 cup warm water
- 2 tablespoon fresh parsley chopped
Instructions
- Bring a large pot of salted water to a boil.
- Add the butternut squash and potatoes to the boiling water.
- Cook until both are tender, about 20 minutes.
- Drain the butternut squash and potatoes using a colander.
- Return the cooked vegetables to the pot and mash with a potato masher.
- Stir in olive oil, salt, and black pepper.
- In a small mixing bowl, combine tahini, lemon juice, honey, and warm water.
- Whisk the tahini mixture until smooth.
- Drizzle the tahini sauce over the mashed butternut and potatoes.
- Garnish with chopped fresh parsley before serving.
Notes
