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Butternut squash bowls with baked meatballs and tahini sauce in a white bowl.

Roasted Butternut Squash Bowls with Healthy Baked Meatballs

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  • Author: Ally Milligan
  • Prep Time: 15 Minutes
  • Cook Time: 40 Minutes
  • Total Time: 55 minutes
  • Yield: 4 1x
  • Category: Dinner
  • Method: Roast
  • Cuisine: Middle Eastern


Easy roasted butternut squash bowls with healthy grass-fed baked meatballs and a lemony tahini sauce. The perfect cozy fall or winter recipe that you can meal prep for lunch or dinner.




  • 1 butternut squash, peeled and cut into 1 inch pieces
  • 1 head of cauliflower, cut into florets
  • 1 red onion, cut into 1/2 inch wedges
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon salt


  • 1 lb grass-fed ground beef or lamb
  • 1/2 white onion, finely chopped
  • 1/4 cup finely chopped soft herbs (mint, cilantro, or parsley)
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • a big pinch of salt and pepper

Tahini Sauce

  • 1/2 cup tahini paste
  • 1/4 cup warm water, plus more as needed
  • juice of 1 lemon
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt


  • 5 tablespoons dried cranberries, optional
  • extra herbs for garnish


  1. Roast the veggies. Preheat the oven to 425 degrees F. Put the squash, cauliflower, and red onion in a large bowl, drizzle with three tablespoons of olive oil, and add in a teaspoon of salt. Toss well. Spread evenly between two baking sheets and roast for 40 minutes, stirring halfway through. Watch the red onion, as it may cook faster than the other veggies; remove earlier if needed.
  2. Meanwhile, prepare the meatballs. Combine all meatball ingredients in a large bowl and mix thoroughly with your hands. Form into 20 balls (about 1 heaping tablespoon each) and place on a plate. Once the veggies are roasted, lower the oven temperature to 400 degrees F. Remove the roasted veggies from one of the baking sheets and arrange the meatballs on the sheet. Bake until meatballs are no longer pink in the middle, about 15-17 minutes.
  3. While the meatballs are baking, make the tahini sauce. In another bowl, mix together the tahini sauce ingredients and whisk well. Add more warm water, 1 tablespoon at a time, until sauce reaches a pourable consistency. Salt to taste.
  4. Assemble the bowls. Divide the roasted veggies between four bowls. Add four baked meatballs to each bowl, drizzle with tahini sauce, and sprinkle with 1 tablespoon of dried cranberries, if using. Garnish with fresh herbs. Enjoy!