Roasted Butternut Squash and Red Onion with Tahini and Za’atar » Foodom

Roasted Butternut Squash and Red Onion with Tahini and Za’atar

$59.58 Cooking Fee
Serving Size: 6 oz
Recipe by:
Hanna Lemaire
If you want a vegetarian dish to make an impact on the table, this does the job - it looks great and has really complex flavors. Ottolenghi's recipe from "Jerusalem a Cookbook", 2012.
https://ottolenghi.co.uk/recipes/roast-butternut-squash-and-red-onion-with-tahini-and-za-atar
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https://ottolenghi.co.uk/recipes/roast-butternut-squash-and-red-onion-with-tahini-and-za-atar

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Adjust the ingredients measurement scale here by changing this number. 10

Instructions

  • Heat the oven to 425F. Put the squash and onions in a large bowl. Add the olive oil, salt, and black pepper, and toss well. Spread, skin down, on a baking sheet, 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 may need to be removed earlier. Remove from the oven and leave to cool.
  • Meanwhile, place the tahini in a small bowl with the lemon juice, water, garlic, and salt. Whisk to the consistency of honey, adding more water or tahini as necessary.
  • Pour the olive oil into a small frying pan set on medium-low heat. Add the pine nuts and salt. Cook for two minutes, stirring, until the nuts are golden brown. Set aside in a small bowl.
  • To serve, spread the vegetables on a platter and drizzle with tahini sauce. Scatter the pine nuts on top, followed by the za'atar and parsley.

Notes

For 10 servings use 2 sheet pans for optimal browning.

Cook Times

Active Prep15
Hands-Off Cook40
Total Time55 minutes
Recipe Serving Size10

Ingredients

Ingredients

For the Vegetables

  • 3 pound butternut squash for 10 servings about 2 medium squash, seeded and cut into 1 x 3 inch wedges
  • 2 red onion cut into wedges (each onion into 8ths)
  • 6 tablespoon extra virgin olive oil
  • 2 teaspoon Kosher salt
  • 1/2 teaspoon ground black pepper

For the Tahini Sauce

  • 7 tablespoon tahini
  • 3 tablespoon lemon juice
  • 6 tablespoon water
  • 1/4 teaspoon Kosher salt
  • 4 clove garlic small, crushed

For Roasting the Nuts

  • 7 tablespoon pine nuts
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon Kosher salt

For Serving

  • 2 tablespoon za'atar
  • 2 tablespoon fresh parsley roughly chopped

Cooking Tools Required

Baking Pan, Baking sheet, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, Saute pan, Sharp Knives, Skillet, Spatula, Tongs, Top Stove
Reheating/Serving Instructions

Reheat in frying pan until warm. Or, bake in oven until warm through, about 25 minutes at 350F.

Nutrition

Calories: 341kcal | Carbohydrates: 40g | Protein: 6g | Fat: 21g | Saturated Fat: 3g | Sodium: 309mg | Potassium: 1133mg | Fiber: 7g | Sugar: 8g | Vitamin A: 29035IU | Vitamin C: 64mg | Calcium: 175mg | Iron: 4mg

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