Roasted Butternut Squash & Red Onion with Tahini & Za'atar
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Ingredients:
- 1 large butternut squash, peeled and cut into 3/4 x 2 ½ inch wedges
- 2 red onions cut into 1 ¼ inch wedges
- 2-3 tbs. olive oil
- Sea salt and black pepper
- 3 1/2 tbs. tahini paste
- 1 1/2 tbs. fresh lemon juice
- 3 tbs. water
- 1 garlic clove, minced
- 3 1/2 tbs. pine nuts
- 1 tbs. za'atar
- 1 tbs. roughly chopped parsley
Directions:
Heat the oven to 425°F. Put the squash and onions in a large bowl, add three tablespoons of oil, a teaspoon of salt and some black pepper and toss well. Spread on a baking sheet lined with parchment paper and roast for 40 minutes until the vegetables have taken on some color and are cooked through. Keep an eye on the onions: they may cook faster than the squash, so they may need to be removed earlier. Remove from the oven and leave to cool.
Put the tahini in a small bowl with the lemon juice, water, garlic and a quarter-teaspoon of salt. Whisk to the consistency of honey, adding more water or tahini as necessary.
Add the pine nuts into a small frying pan on a medium-low heat cook for two minutes, stirring, until the nuts are golden brown, then put into a small bowl.
To serve, arrange the vegetables on a platter and drizzle with the tahini sauce or you can have the sauce on the side. Scatter the pine nuts followed by the za'atar and parsley.