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butternut potatoes with tahini

Butternut Mashed Potatoes with Tahini Drizzle

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Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 55 minutes
Course Side
Cuisine Fusion
Servings 4 servings

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

For a smoother mash, ensure the butternut squash and potatoes are thoroughly cooked and use a ricer instead of a masher. Adjust the tahini sauce consistency by adding more water if necessary, and for additional flavor, consider adding roasted garlic or a pinch of cumin to the mash.
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