Roasted Butternut, Courgette & Cranbury topped with a Tahini Dressing





  • 1 x Butternut Squash
  • 2 x Courgette
  • Himalayan Pink Salt & Black Pepper – To taste
  • 1 Tbsp Coconut Oil – Melted
  • 1/3 Cup Dried Cranberries
  • * Handful of Pumpkin Seeds - toasted - Optional
  • Tahini Dressing:
  • 2 Tbsp. tahini
  • 2 Tbsp tamari
  • 2 Tbsp apple cider vinegar
  • 1 Tbsp honey
  • ½ - 1lemon – Squeezed


  1. Pre-heat the oven to 200’C
  2. Peel and chop the Butternut Squash into cubes & slice the courgettes
  3. Toss the courgette and squash in the coconut oil and season with salt and pepper to taste
  4. Place the seasoned squash and courgette onto a baking tray lined with baking paper or greased with coconut oil
  5. Place in the oven and roast for 25-35 minutes, until the squash is tender and courgette lightly browned
  6. If using, place the pumpkin seeds onto a small baking tray and place in the oven for 2-3 minutes to toast and set aside
  7. Place all the dressing ingredients into the blender and blitz to combine well
  8. Remove everything from the oven and place on a serving dish, top with the dried cranberries, drizzle with dressing and sprinkle with toasted pumpkin seeds