Bonberi-Squash-3-ways-4014ONE OF MY FAVORITE WAYS TO ENTERTAIN IS TO SIMPLY ROAST SQUASH AND PERK IT UP WITH FUN SAUCES! When having guests over, I’ll arrange the roasted squash on a large wooden board with sauces to pick and choose from. See below for my favorites.

Photos by Ana Gambuto


Kabocha squash

Preheat oven to 400. Using a sharp knife and a flat surface, cut kabocha squash in half. On a parchment lined baking sheet, place the squash face down and roast for about 30 minutes until skin is tender and easily poked through with a fork. Flip and let cool.

Delicata squash

Slice squash lengthwise in half and scoop out seeds. Then slice into halves (will look like crescent moons), about 1/2 inch thick. Coat with 1-2 tablespoons of avocado oil.


Turmeric Tahini

1/2 cup tahini
4-6 tablespoons of olive oil
1 teaspoon ground turmeric
Juice of 1 lemon
2 cloves smashed garlic
1 teaspoon of Dijon mustard
1/2 shallot minced 
1 tablespoons apple cider vinegar
Sea salt and black pepper to taste

Combine all sauce ingredients in food processor. Blend until creamy. You may need to add a little water to thin as you like.


Za’atar Herb

1 bunch of parlsey
1/4 cup olive oil
2 tablespoon za’atar
Juice of 1 lemon
1/4 cup water
1 clove garlic, grated or minced
Salt and pepper

Chop parsley fine. Add to a bowl with olive oil, za’atar, lemon juice, water, grated garlic. Mix and season with salt and pepper



Cilantro Chutney

1 bunch of cilantro, roughly chopped
2 tablespoons of maple syrup or raw honey
1 tablespoon apple cider vinegar
4 tablespoons olive oil
1 jalapeno, seeded and minced
1 garlic clove, minced
Salt and Pepper

Combine all ingredients in a bowl, mix well!