This recipe is for Roasted Butternut Squash and Red Onion with Tahini and Za'atar from the Jerusalem cookbook by Ottolenghi and Tamimi. I made a couple variations to reduce the amount of oil used.
Gather your ingredients. Preheat the oven to 475°F / 240°C.
Cut the red onion into large wedges.
Cut the butternut squash into wedges.
Put both the onions and the squash into a large mixing bowl.
Mix in 3 tablespoons of olive oil, 1 teaspoon of salt and a couple grinds of fresh black pepper.
Spread the mixture on a baking sheet lined with parchment paper. Stick in the oven and roast for about 30 to 40 minutes, or until cooked through.
While the squash and onions are roasting, you can make the tahini sauce. In a small bowl combine the tahini, lemon juice, water, garlic and 1/4 teaspoon of salt. Whisk until well combined.
Next, toast the pine nuts. The original recipe is to fry in olive oil. To save a couple of calories, I just dry roasted in a nonstick pan. Be sure to stir often, and to remove from heat when golden.
When the squash and onion mix is done cooking, remove from the oven and let cool. Then, spread them on a platter and drizzle the tahini mix on top. Follow that by sprinkling on the pine nuts.
Finish it off by sprinkling on the chopped flat leaf parsley and 1 tablespoon of za'atar.
- 1.0 Large butternut squash (or two medium)
- 2.0 Large red onions (or three small)
- 1.0Tbsp Extra virgin olive oil
- 3.0Tbsp Tahini
- 2.0Tbsp Fresh lemon juice
- 1.0Tbsp Water (more if needed)
- 1.0 Garlic clove, crushed
- 1.0Tbsp za’atar
- 1.0Tbsp coarsely chopped flat-leaf parsley
- Freshly grounds black pepper
- Maldon sea salt
San Francisco, California