Roasted Eggplant and Butternut Squash

By Tracy

4 Person

50 Minutes

0 Calories

This Roasted Eggplant and Butternut Squash with Tahini-Yogurt Sauce is a fantastic vegetarian main course. Make it for the holidays or dinner parties. Roast everything on one sheet pan. You don’t need to work very hard to make this vegetarian dish look stunning. The vegetables are so colorful!

Ingredients

1/2 cup whole parsley leaves
1 jalapeno or other small green chili pepper
3 tbsp. white wine vinegar
1/4 red onion, thinly sliced
1/4 tsp. pepper
1 pound peeled, seeded butternut squash
1 tsp. ground cumin
5 tsp. olive oil
2 1/2 tsp. salt
1 1/2 pounds medium eggplants

Tahini-Yogurt Sauce

2 tbsp. lemon juice
2 tbsp. tahini paste
1/2 cup whole-milk or low-fat plain yogurt

Method

01

Make the yogurt-tahini sauce: In a bowl, whisk the yogurt, tahini, and lemon juice until smooth. Taste for seasoning and add salt and pepper, if you like.
02

Cut the eggplant in half lengthwise. Use the tip of a paring knife to score the cut sides in a cross-hatch pattern about 1/2 inch deep.
03

Sprinkle with salt and set the eggplant on a large rimmed baking sheet, cut side up, for 30 minutes. You’ll see the liquid coming out of the cuts.
04

After 30 minutes are up, rinse the eggplant and pat dry with paper towels. Use the towels to wipe the baking sheet.
05

Heat the oven to 450 degrees F. Set the eggplant halves on the baking sheet. Brush with 3 tablespoons of the olive oil and sprinkle with cumin. Arrange the sliced butternut in the spaces between the halves, and sprinkle with 1 tablespoon of the olive oil and salt.
06

Keep the eggplant warm covered loosely with foil on the top of the stove while you finish the vegetable topping.
07

Roast the eggplant and butternut until the eggplant is golden brown, the squash is browned on the bottom, and both are tender when pierced with a skewer. If the eggplant isn’t browned, remove the butternut from the baking sheet and continue cooking the eggplant for 5 more minutes.
08

In a large bowl, combine the red onion, vinegar, and a pinch of salt. Let them sit for 5 minutes to mellow the onion. With a large spoon, stir in the remaining 2 tablespoons oil.
09

Transfer the roasted butternut to a cutting board and cut into 1/2-inch pieces. Fold the butternut, jalapeno, and parsley into the bowl with the onions. Taste for seasoning and add more salt and pepper, if you like.
10

Scoop the pilaf on a serving platter, or divide between 4 plates. Add the eggplant halves and top with the butternut mixture. Drizzle with yogurt sauce and serve the remaining sauce separately.

Related Tags

Roasted Eggplant and Butternut Squash

4.7

( By Tracy )

01 Information

Grade medium
Serving 4 servings
Prep Time 10 Mins
Cook Time 40 Mins
Total Time 50 Mins

02 Ingredients

1/2 cup whole parsley leaves

1 jalapeno or other small green chili pepper

3 tbsp. white wine vinegar

1/4 red onion, thinly sliced

1/4 tsp. pepper

1 pound peeled, seeded butternut squash

1 tsp. ground cumin

5 tsp. olive oil

2 1/2 tsp. salt

1 1/2 pounds medium eggplants

Tahini-Yogurt Sauce

2 tbsp. lemon juice

2 tbsp. tahini paste

1/2 cup whole-milk or low-fat plain yogurt

03 Method

Step 1

Make the yogurt-tahini sauce: In a bowl, whisk the yogurt, tahini, and lemon juice until smooth. Taste for seasoning and add salt and pepper, if you like.

Step 2

Cut the eggplant in half lengthwise. Use the tip of a paring knife to score the cut sides in a cross-hatch pattern about 1/2 inch deep.

Step 3

Sprinkle with salt and set the eggplant on a large rimmed baking sheet, cut side up, for 30 minutes. You’ll see the liquid coming out of the cuts.

Step 4

After 30 minutes are up, rinse the eggplant and pat dry with paper towels. Use the towels to wipe the baking sheet.

Step 5

Heat the oven to 450 degrees F. Set the eggplant halves on the baking sheet. Brush with 3 tablespoons of the olive oil and sprinkle with cumin. Arrange the sliced butternut in the spaces between the halves, and sprinkle with 1 tablespoon of the olive oil and salt.

Step 6

Keep the eggplant warm covered loosely with foil on the top of the stove while you finish the vegetable topping.

Step 7

Roast the eggplant and butternut until the eggplant is golden brown, the squash is browned on the bottom, and both are tender when pierced with a skewer. If the eggplant isn’t browned, remove the butternut from the baking sheet and continue cooking the eggplant for 5 more minutes.

Step 8

In a large bowl, combine the red onion, vinegar, and a pinch of salt. Let them sit for 5 minutes to mellow the onion. With a large spoon, stir in the remaining 2 tablespoons oil.

Step 9

Transfer the roasted butternut to a cutting board and cut into 1/2-inch pieces. Fold the butternut, jalapeno, and parsley into the bowl with the onions. Taste for seasoning and add more salt and pepper, if you like.

Step 10

Scoop the pilaf on a serving platter, or divide between 4 plates. Add the eggplant halves and top with the butternut mixture. Drizzle with yogurt sauce and serve the remaining sauce separately.

04 Author

Tracy

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